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Guyanese Chow Mein

Delicious vegetable wheat free Guyanese chow mein
Course Main Entree
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 436kcal
Author Charla

Ingredients

  • 1 lb Boneless chicken thighs 455g
  • 1 tbsp cassareep
  • 4 tbsp green seasoning
  • 1 inch of ginger grated
  • 1 tsp of onion powder optional
  • 1 tsp of garlic granules or powder
  • ½ tsp of chinese 5 spice
  • 1 tsp of black pepper
  • 1 tsp of pink salt
  • 2 zucchini's peeled and spiralized into noodles
  • 4 garlic cloves chopped
  • 1 small onion sliced
  • 2 medium carrots julienne
  • 2 Bell peppers red and green(julienne)
  • A handful of Bora long green beans, chopped in small pieces
  • 2 Scallion sliced
  • ½ wiri wiri peppers/Scotch bonnet optional
  • Salt and pepper if needed extra to taste
  • 2 tbsp of coconut oil

Instructions

  • Start by placing the chicken thighs in a medium sized bowl then add the grated ginger, green seasoning, cassareep, garlic (granules or powder) Chinese five spice, black pepper and pink salt.
  • Marinate the chicken (using hands or tongs) to ensure the chicken is evenly combined then wrap and set side for at least an hour (overnight is preferred).
  • Melt coconut oil in a heavy duty work or large frying pan/skillet on medium/high heat and proceed to sear (brown) the chicken on both sides.
  • Reduce the heat to medium and allow the meat to cook through and this should take 10-15 minutes.
  • Add the onion and garlic and saute for 1-2 minutes until soft.
  • Then add the vegetables - carrots, bora (green beans), scallion and bell peppers. Fold in the vegetables so they are mixed in with the chicken pieces.
  • Cover the vegetables with a lid for 5 minutes, there should be enough liquid in the pan to do a quick steam of the vegetables so they are completely soft. If not add a splash of water (not too much) to do.
  • Remove the lid, if there is excess liquid increase the heat to high to cook off the excess liquid.
  • Finally fold in the vegetable noodles, heat them through.
  • Do a taste test and adjust for pink salt and black pepper for serving.

Notes

  • I would highly recommend using lean meat that is boneless. Chicken breast or what I like to use is boneless chicken thighs which tends to yield a more flavoursome result.
  • Try to marinate the meat for at least an hour, overnight is preferred but definitely not essential.
  • When increasing the heat to rid any excess liquid, but careful not to burn the contents in the pan. Keep stirring as you do it.
  • If you cannot obtain cassareep, browning sauce or coconut aminos (soy free sauce) works too.
  • As per Caribbean traditional, the meat is always washed first before moving onto the next step. The meat is rinsed with either orange sours (Haitian style), vinegar, salt and/or lime. Make sure to blot off any excess water once the chicken is washed off.
  • Use a spiraliser or julienne peeler to create your low carb vegetable noodles.
  • Zucchini is also known as courgette in the UK.
  • If you cannot get a wiri wiri pepper use scotch bonnet or herbanero.
  • Freeze any leftovers

Nutrition

Calories: 436kcal | Carbohydrates: 30g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 780mg | Potassium: 975mg | Fiber: 10g | Sugar: 12g | Vitamin A: 7554IU | Vitamin C: 102mg | Calcium: 294mg | Iron: 7mg