West Indian – (Guyanese Style) Chicken Chowmein

Here is me in a video showing you exactly how to make Chicken Chowmein

Today I will post how to make Chicken Chowmein in 30 mins. How is this Guyanese you ask? Well, Guyana is a fusion of six cultures. Chinese is one of them. Indian is another.

Chowmein is definitely one of my favorite dishes to cook and eat. It’s one of those dishes that most Guyanese make on special occasions (Birthday parties etc.) or for lunch on Sundays. The recipe for this dish can be made with veggies found in your fridge, but cabbage, peppers and bean sprouts add a nice flavor. Garlic and fresh ginger give that authentic Asian taste, but are not necessary. If you don’t have any meat or you’re a vegetarian, then go ahead and substitute tofu or just leave it out, just add more veggies such as broccoli.

Okay, enough of that. Let’s get to the cooking…


You will need 1 1/2 lbs. boneless chicken thighs. Cut Chicken thighs into 1 inch chunks.


For this dish we will use the following seasoning:

1 small onion thinly sliced, 1 inch fresh peeled grated ginger, 4 cloves garlic (chopped), 1 tbsp. dried thyme, 1tbsp. cassareep or soy sauce, 1 tsp. brown sugar, 1 tsp. salt, 1 tsp. mustard and 1/4 tsp. freshly ground black pepper


Set aside the onions. Then add all of the remaining seasoning (pictured above), to the chicken. Mix together and let marinade for 5 minutes.

While the chicken marinades, let’s prep the vegetables…

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Cut 1 1/2 mixed bell peppers into thin strips. Then prepare your vegetables, if you are using fresh veggies. I’m using frozen vegetables, but you can use, carrots (julienne or diced), petite green beans (halved), and broccoli and cauliflower (if you like). I’m also adding 1/3 green cabbage thinly sliced.

chowmein cooking

1. Using 3 tbsp. oil, saute onions in a skillet or saute pan on medium heat, until onions are soft and brown. (I am using a large stock pot).

2. Then, add marinaded chicken and cook for 15 minutes, turning once or twice.

3. Once chicken has cooked for 15 minutes add vegetables and cook for 5 to 10 minutes or until vegetables are cooked to your liking. I like my vegetables al dente (a little crisp) so I usually cook them for 5 minutes. In this instance I am using frozen steamers, so I add them when the chicken has been cooking for 5 minutes. This way they will steam with the chicken and be very flavorful.

4. Add the peppers, ginger to the cooked chicken and vegetables. Cook for about 3 minutes. The peppers should be a bit crunchy.

5. Finally, add the cabbage just before you add the noodles. You do not need to cook the cabbage.

boil chowmein

Follow the instructions on the packet to cook the noodles. I like to cook my noodles while the vegetables and meat are cooking, so that they finish cooking, just when they need to be added to the other ingredients. This way the noodles don’t get clammy/pasty.

Bringing it together…


Add the noodles to cooked chicken and vegetables and toss together. Add chopped green onions (shallot, scallions) for some added crunchiness. Remove from the heat and enjoy!

Guyanese Chicken Chowmein


1 pkt dried Chowmein noodles
1 1/2 lbs. boneless chicken thighs
1 small onion (thinly sliced)
3 tbsp. oil
1 1/2 mixed (red, green, yellow) bell peppers (thinly sliced)
2 cups frozen mixed vegetables or
1 carrot (julienne)
1 inch fresh ginger, peeled and grated
1 cup petite green beans (cut into 2 inch pieces)
1 cup fresh or canned sweet corn
1/2 head of broccoli (speared)
1/2 head of cauliflower (speared)
1/3 green cabbage (thinly shredded)
5 heads of green onions (shallot, scallions) finely chopped

To Season the chicken:

1 tbsp. dried thyme
1 tbsp. cassareep or soy sauce
3 cloves of garlic (chopped)
1 tsp. brown sugar
1 tsp. salt
1 tsp. mustard
1/4 tsp. ground black pepper
You can also add 1 tbsp. ketchup (if you like)


Follow the instructions on the packet to cook the noodles. Chop chicken into 1 inch chunks. Then season with thyme, cassareep or soy sauce, garlic, brown sugar, salt, mustard, black pepper and ketchup (if you’re using that). Set aside and let marinade for about 5 minutes. Prepare the vegetables. Then in a skillet large enough for the noodles, warm oil on medium heat. Add onions and cook until onions are brown and soft. Then increase heat to high. Add seasoned chicken and cook for about 10 minutes, or until chicken is fully cooked. Add vegetables and cook for another 5 minutes, constantly turning for even cooking. Add the peppers and cook for 3 minutes. Peppers should be crunchy after cooking. Then add the cabbage and the noodles. Toss together then add chopped scallions. Remove from heat and enjoy.


3 responses

  1. I have made your recipe and its simply fantstic. I also managed to find authentic Guyanese noodles. This blend of flavours over the usual Chow Mein ingredients makes a much richer and interesting meal.

  2. Pingback: Our Caribbean Carb Culture – seeking el dorado

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