There’s something about the delightful balance of fresh flavors and rich textures that makes Chicken Chow Mein utterly irresistible. The perfectly stir-fried chicken, vibrant vegetables, and savory noodles blend together to create a harmonious flavor profile that pairs beautifully with Frank Family’s Carneros Chardonnay. Whether you’re whipping up a cozy dinner at home or looking to impress your guests, this pairing elevates your meal, offering a wonderful mix of comfort and sophistication.
Ingredients:
1
Bell pepper
1
Carrot (peeled and finely sliced)
1 bundle
Broccolini (cut into 1-2 inch segments)
8 oz
Mushrooms
6 oz
Sugar snaps
3
Scallions (thinly sliced)
2 tbsp
Sesame seeds
Kosher salt
Olive oil
8.8 oz package
Dried thin egg noodles
1 tbsp
Toasted sesame oil
1 lb
Chicken thighs
Ingredients: Soy Seasoning
1 tbsp
Toasted sesame oil
3 tbsp
Soy sauce
1 tbsp
Vegetarian stir-fry sauce
1/4 tsp
Ground white pepper
1
Small clove garlic, minced or grated
Instructions:
Preheat the oven to 425ºF. On a large baking sheet, combine the pepper, carrot, and broccolini with a splash of olive oil, then season with salt. Roast the vegetables for about 10 minutes, or until they become tender.
Prepare a second baking sheet. Dice the chicken thighs and arrange them evenly on the sheet. Season with salt and pepper to taste. Bake in the oven for 20-25 minutes, or until fully cooked.
Bring a large saucepan of salted water to a boil. Add the egg noodles and cook according to the packet instructions, or al dente, about 4 to 5 minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.
Combine the soy seasoning ingredients in a small bowl.
Remove the baking sheet and push the vegetables to the side. Add the noodles and drizzle with sesame oil. Season with more salt and toss well to coat. Return the tray to the oven and bake for another 15 to 18 minutes, until the noodles are crispy on the top and bottom.
Remove the tray from the oven, drizzle over the soy seasoning, and toss well. Combine the vegetables and chicken, and scatter over the shallot and sesame seeds. Enjoy!
Caly (Ball) Bendyk is the Associate Writer for the Frank Family blog and magazine. As the winery’s Content Associate, she expertly weaves the winery’s stories into engaging narratives, driven by a passion for creating compelling content. Outside of writing, Caly is a former Olympic style weightlifting and CrossFit athlete with over 10 years of experience. She’s passionate about fashion, fitness, reading, and indulging in the occasional expensive latte.
Our family's interest in wine has grown from a passion into a business. What started as just 200 cases in 1993 has grown to become a renowned flagship winery in Napa Valley.
