I recently tried an amazing recipe for Guyanese-style chicken chow mein from Devan Rajkumar’s cookbook Mad Love. I decided to add my own twist by cooking the chicken on my Big Green Egg, which gave it a delicious smoky flavour. This dish is a delightful fusion of Chinese and Caribbean flavors, and it’s perfect for a family meal or even special occasions. The combination of tender chicken, fresh vegetables, and chewy noodles makes it a well-balanced and satisfying dish. Why am I sharing it with you? Because it was a hit with the whole family, even the kids. Here’s how I made it:
Ingredients
For the Chicken Marinade:
- 2 lbs bone-in chicken thighs
- 1 tbsp ginger-garlic paste
- 2 tps vegetable oil
- 1 tbsp soy sauce
- 2 scotch bonnets diced up really fine. The actual recipe asked for 1 wiri wire chili pepper
- ½ tbsp dried thyme
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Chinese five spice
- 1tbsp of fish sauce
For the Chow Mein:
- 12 oz uncooked chow mein
- 3 tbsp sesame oil (divided)
- 1 tbsp soy sauce
- 1 white onion, thinly sliced
- ½ tsp Chinese five spice
- 1 cup petite green beans (cut into 2-inch pieces). All I could find were French beans.
- 1 tbsp salt
- 2 tbsp ginger-garlic paste
- ½ head green cabbage, thinly shredded (full transparency I left this out)
- 1 carrot, grated
- 1 red bell pepper, sliced thinly
- 4 green onions, chopped (white and green parts separated)
- 2 scotch bonnets diced up really fine
- 3/4 tbsp black pepper
- 1 shallot diced (only cause we have a giant box of them)
Steps
Step 1: Prepare the chicken
Start by marinating the chicken. Using a knife, make several slices on the chicken thighs to allow the marinade to penetrate. Mix everything well in a zip lock bag or bowl and let it marinate for at least two hours. If you are really on the ball, do it the night before for even more flavour.
Step 2: Cook the chicken on the Big Green Egg
Set up your Big Green Egg for direct grilling at medium heat (around 350-400°F). Make sure you take the chicken out of the fridge for at least 30 minutes so it can get to room temp. Once you have oiled your grill, place the marinated chicken thighs on the grill and cook for about 6–8 minutes per side until fully cooked and slightly charred. The smoky flavour from the grill will add an extra depth to the dish. Really try and get some char on your meat cause fire means flavour. Once done, remove the chicken from the grill and set aside. Here is another recipe for grilling chicken thighs.
Step 3: Cook the noodles
While your chicken is grilling, cook your chow mein noodles according to package instructions. Drain them and set aside. Make sure they’re ready just when you need them to avoid clumping.
Step 4: Sauté vegetables
In a large skillet or wok over medium-high heat, add some oil. Start by sautéing the onions until translucent. Then add the red bell pepper, carrot, onion, beans and shallots. Sauté for about 3–5 minutes. Then add the paste, scotch bonnets, and green onions Throw in some salt and pepper and then stir-fry everything until tender but still crisp.
Step 6: Add noodles
Next, add your cooked noodles to the skillet. Toss everything together over high heat so that the noodles soak up all of that delicious sauce from the veggies.
Step 7: Don’t forget the chicken
Finally, transfer everything to a large bowl and place the pieces of chicken on top. Serve immediately.
Tips for Success
- Big Green Egg tip: If you’re using a Big Green Egg like I did, make sure to preheat it properly to get that perfect sear on your chicken without overcooking it.
- Vegetable Prep: To save time while cooking, prep all your vegetables in advance so you can quickly toss them into the pan when needed.
- Noodles: Timing is key when cooking noodles. Try to finish cooking them just before adding them to your pan to prevent sticking or clumping.
- Sauce: For an extra burst of flavour, drizzle some sesame oil over your chow mein just before serving.
This Guyanese-style chicken chow mein is not only quick but also packed with bold flavours that will leave everyone wanting seconds. Cooking the chicken on my Big Green Egg added a unique smoky twist that complemented this fusion dish perfectly. Whether you’re making this for a special occasion or just a weeknight dinner, it’s sure to be a hit. It also makes excellent leftovers. Our oldest son even took leftovers to school for a homemade lunch.
Here is Devan cooking this recipe on the beach. Considering I did my grilling on a cold and rainy Toronto evening, I am very jealous.
Let me know if you tried this recipe. The flavour is huge.
