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–+ servings
Renee Robley

Caribbean Chicken and Shrimp Chow Mein

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This Caribbean chow mein combines tender chicken, juicy shrimp, crisp vegetables, and springy noodles with cassareep for rich Guyanese-inspired flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 708
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless chicken thighs cut into 1-inch chunks
  • 1/2 pound large shrimp peeled and deveined
  • 3 tablespoons green seasoning for the chicken
  • 2 tablespoons green seasoning for the shrimp
  • 1 1/2 tablespoons cassareep divided
  • 1 tablespoon dried thyme
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small onion thinly sliced
  • 4 cloves garlic chopped
  • 1- inch piece fresh ginger peeled and grated
  • 2 pimento peppers chopped
  • 1 cup broccoli florets
  • 1 cup carrots julienned
  • 1 cup celery sliced
  • 1 1/2 cups sweet peppers julienned
  • 1 1/2 cups cabbage shredded
  • 2 scallions chopped
  • 3 tablespoons oil divided
  • 8 ounces chow mein noodles

Method
 

  1. Add the chicken to a bowl and season with 3 tablespoons green seasoning, 1 tablespoon cassareep, dried thyme, brown sugar, salt, and black pepper. Mix well and set aside.
  2. In a separate bowl, season the shrimp with 2 tablespoons green seasoning and set aside.
  3. Cook the chow mein noodles according to the package directions, being careful not to overcook them. Drain, quickly rinse under cold water, cover, and set aside.
  4. Heat some of the oil in a wok or large, deep skillet over medium-high heat. Add the chicken and cook for about 10 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
  5. Add a little more oil to the pan if needed. Add the shrimp and cook for about 2 minutes, just until pink and opaque. Remove and set aside.
  6. Add the onion, garlic, and ginger to the pan and sauté for about 1 minute.
  7. Add the carrots, broccoli, celery, sweet peppers, and pimento peppers. Add the remaining 1/2 tablespoon cassareep and stir-fry until the vegetables are crisp-tender.
  8. Add the cabbage and scallions and cook briefly, just until the cabbage begins to soften.
  9. Add the cooked noodles to the vegetables in batches, tossing after each addition until the noodles and vegetables are evenly combined.
  10. Return the cooked chicken to the pan and toss it through the noodles and vegetables.
  11. Add the shrimp last and gently toss everything together until combined and heated through. Taste and adjust the seasoning if needed. Serve hot.

Nutrition

Calories: 708kcal

Notes

Boneless chicken breast can be used instead of chicken thighs. Cut it into 1-inch pieces and cook just until it reaches 165°F, since breast meat can dry out more quickly.
If you can't find cassareep, soy sauce can be used instead. The flavor and color will be different, but it will still add savory depth to the chow mein.
I prefer thicker Caribbean-style chow mein noodles such as Champion or Chief. Lo mein noodles can also be used if Caribbean chow mein noodles aren't available.
Keep the vegetables slightly crisp rather than cooking them until completely soft.
For more heat, you can add wiri wiri pepper if available.

Recipe Printed From ThisBagoGirl.com

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