1 cup of cubed chicken pieces
1 teaspoon sweet soy sauce
1 teaspoon green seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
For the chowmein
2 cups of cooked chowmein noodles, cooled
2 tablespoon sesame oil
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1/2 of an onion, sliced
1 cup of matchstick carrots
1/2 red bell pepper, sliced
1 Trinidad seasoning pepper, sliced
stalk of 1 celery, cut into thin slices
1 tablespoon of celery leaves chopped
1 teaspoon thick soy sauce (also called browning)
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon MSG (Optional)
1 teaspoon golden ray butter (Optional)
Season the chicken pieces with the ingredients under the chicken marinade.
Set aside to marinate for 30 minutes.
Heat a wok or skillet on the stove over medium heat.
Add the sesame oil.
Add the ginger and garlic. Let it sauté for 20 seconds.
Add the carrots and chicken. Let this cook for about 5 minutes, stirring occasionally.
Add in the peppers, and celery. Cook for another 2 minutes and add in the noodles.
Add the browning or thick soy sauce, celery leaves, salt, pepper and MSG if you are using.
Mix everything together. If the noodles is not dark enough, add a dash more of soy sauce.
Add the golden ray butter last and remove from the heat.
Enjoy with Fried Rice!