Chicken Subgum Chow Mein

Ingredients

• 30 mlpeanut oil (or vegetable oil)
• 454 gboneless, skinless chicken breast halves, cut into 1–2 cm cubes
• 1 largewhite onion, coarsely chopped
• 113 gbutton mushrooms, washed and cut into 6 mm slices
• 3 ribscelery, cut into 6 mm slices
• 355 ml, plus 80 ml for the saucelow-sodium chicken broth
• 15 mlgluten-free soy sauce
• 15 mldark brown sugar
• 15 mldry sherry
• to tastesalt
• to tastefreshly ground black pepper
• 3 cups (about 270 g)bean sprouts
• 2 tablespoons (about 16 g)arrowroot starch or cornflour

Instructions

1. 1

   Brown the chicken

   Heat 15–30 ml of oil in a wok or large sauté pan over medium-high heat. Add the chicken, working in batches if needed, and cook for 3–4 minutes, turning until lightly browned and cooked through. Transfer to a plate.

2. 2

   Cook the vegetables

   Add the onion, mushrooms and celery to the pan. Stir-fry for 3–4 minutes, until they begin to soften and take on a little colour, then transfer them to a bowl.

3. 3

   Return the chicken

   Set the pan over medium heat and return the chicken to it. Pour in 355 ml of chicken broth, scraping up the browned bits from the bottom of the pan with a spatula.

4. 4

   Add the seasoning

   Stir in the soy sauce, brown sugar, sherry, salt and pepper to taste. Raise the heat to medium-high and cook, stirring, until the sauce bubbles at the edges. Add the bean sprouts and cooked vegetables, then cook for 3–4 minutes, until the sprouts have wilted. Taste and adjust the seasoning.

5. 5

   Thicken the sauce

   In a small bowl, mix the arrowroot starch or cornflour with the remaining 80 ml of chicken broth until smooth. Stir this mixture into the pan continuously until the gravy thickens.

6. 6

   Serve hot

   Serve the chow mein hot.

What is chicken subgum chow mein?

Subgum is a Chinese-American style of chop suey or chow mein that combines meat with a mix of vegetables. This version brings chicken, mushrooms, celery, onion and bean sprouts together in a savoury broth-based sauce.

The quick pan cooking keeps the vegetables distinct while the starch gives the broth enough body to coat the ingredients. It is a straightforward one-pan dinner rather than a noodle-based chow mein.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 42g protein, 20g carbs, 16g fat.

The chicken supplies most of the protein, while the brown sugar and vegetables contribute carbohydrates. Peanut oil provides much of the fat; serve with a generous portion of vegetables or a side salad to round out the plate.

Choosing the ingredients

Chicken breast: Cut it into evenly sized cubes so the pieces cook at roughly the same rate. Peanut oil suits the high-heat cooking, but vegetable oil is an alternative.

Vegetables: Button mushrooms add savoury depth, while celery and bean sprouts bring crunch. Slice the mushrooms and celery evenly so they soften in the same short cooking time.

Sauce: Low-sodium broth, gluten-free soy sauce, brown sugar and dry sherry make a balanced, savoury-sweet base. Arrowroot or cornflour thickens it at the end.

Brown the chicken in batches

Give the chicken space in the wok or pan so it browns rather than releases liquid and steams. If the pan is crowded, cook the pieces in batches and return them later.

The chicken is cooked through before it is set aside; it goes back into the pan with the broth to finish in the sauce. Scrape up the browned bits as the broth goes in to add their flavour to the gravy.

Keep the vegetables lively

Cook the onion, mushrooms and celery just until they start to soften and colour. They will return to the pan later, so avoid cooking them until completely tender at this stage.

Add the bean sprouts with the cooked vegetables and give them 3–4 minutes, stopping when they have wilted. This keeps some texture in the finished dish.

Get a smooth, thickened gravy

Mix the arrowroot or cornflour thoroughly with the reserved broth before adding it. A smooth slurry is easier to stir in evenly than dry starch added directly to the pan.

Pour it in while stirring continuously, then stop once the gravy has thickened. The sauce should cling to the chicken and vegetables without becoming pasty.

Serving ideas

Serve it hot on its own for a vegetable-filled bowl, or spoon it over cooked rice if you would like a more substantial meal. Rice is not included in the recipe ingredients.

For a fresh contrast, serve with sliced spring onions or a simple side salad. Add any extra side separately so the chow mein itself stays hot.

Recipe notes & tips

• Pat the chicken dry before cooking to help it brown.
• Prepare and slice all the vegetables before heating the wok.
• Cook the chicken in batches if the pan looks crowded.
• Keep stirring as the starch mixture goes in so the gravy thickens evenly.
• Taste the sauce before serving and adjust the salt and pepper.

Variations

• Use vegetable oil: Swap it for peanut oil if preferred.
• Choose cornflour: Use it instead of arrowroot to thicken the sauce.
• Add more sprouts: Increase the bean sprouts for extra vegetable crunch.
• Serve with rice: Spoon the hot chicken and vegetables over cooked rice.
• Adjust the seasoning: Add soy sauce or pepper to suit your taste.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of brown; cook it in batches.
• Overcooking the first vegetables: They cook again later; remove them as soon as they soften and colour.
• Adding dry starch: It can clump; first mix it with the reserved broth.
• Leaving the slurry unstirred: The gravy may thicken unevenly; stir continuously as you add it.
• Cooking the sprouts too long: They lose their texture; stop once they have wilted.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium heat, stirring until piping hot; add a small splash of broth if the sauce has thickened too much.

Frequently asked questions