12 oz chow mein noodles (I used Guyanese chow mein)
2 lbs boneless, skinless chicken thighs, cleaned and cut into bite-sized pieces
1 tbsp Caribbean green seasoning – optional
½ tsp seasoned salt (or to taste)
½ tsp black pepper (or to taste)
1 tbsp chicken or all-purpose seasoning
1 tsp Jamaican meat seasoning
2 tsp garlic paste (or fresh garlic cloves)
2 tsp ginger paste (or fresh ginger)
1 tsp pimento seeds/allspice berries, crushed
1 medium onion, thinly sliced
2 scallion stalks, chopped (separate the green from the white)
Leaves of 4 thyme sprigs
1 tbsp browning
2 bok choy, chopped
1 large carrot, julienned
4 oz broccolini, cut stems
4 oz baby bella mushrooms, chopped
1 red bell pepper, sliced
1 scotch bonnet pepper, chopped or whole – optional
2-3 tbsp cooking oil of choice (enough to cover the pot/pan)
½ cup hot water (if needed)
1 tbsp soy sauce
1 tbsp oyster sauce
2 tsp hoisin sauce
2 tsp sesame oil
2 tsp sugar (or to taste)
1) Season chicken pieces with green seasoning (optional, but recommended), seasoned salt, black pepper, chicken/all-purpose seasoning, meat seasoning, garlic, ginger, pimento seeds, onion, scallion (reserve the green part for garnish later) thyme leaves, and browning. Massage the seasonings into the chicken, then set aside to marinate while preparing the other vegetables.
2) Wash and prepare the bok choy, carrot, broccolini, baby bella mushrooms, bell pepper, and scotch bonnet pepper (optional). Set aside.
3) Heat a large dutch pot or lidded pan on medium-high heat. Use cooking oil of choice to coat the bottom of the pan.
4) Once the oil is hot, add the marinated chicken and allow it to heat in the pot untouched for about a minute. Wish a large wooden spoon, toss the chicken around for about 5 minutes so that it browns on all sides. Reduce the heat to medium, then cover.
5) Bring a large pot of water to boil to cook the chow mein noodles. Cook 1-minute shy of package instructions. (For me, the package said to boil for 7 minutes; I boiled for 6.) Drain, then set aside.
6) After about 7-8 minutes of cooking covered on medium heat, the chicken should be fully cooked and ready for the vegetables. It also should have sprang its own water to begin forming a thin gravy, however if the liquid has reduced, add up to ½ cup of hot water.
7) Add all of the prepared vegetables to the pot and toss it with the chicken. (The heat should still be on medium.) When everything is well incorporated, cover to allow the vegetables to steam for about 2-3 minutes.
8) Add the chow mein noodles to the chicken and vegetables along with the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together. Taste, then add the sugar, if desired, or any other seasonings according to preference.
Garnish with scallions to serve, and enjoy!