Chicken Chow Mein

This Chicken Chow Mein recipe is about as close to Chinese food now as it gets for me.

When I was growing up in Australia in the 70s, Chinese restaurants, were everywhere and exotic. Then I lived in Hong Kong and worked extensively throughout Asia in the 80s. Either way Asian Food has a lot of memories for me.

Unfortunately MSG is one of them. If I eat MSG these days, my eyes immediately puff up with cczema, and I get sick. Glutamates it turns out are processed by the same pathways at histamine, so it can also have a knock on effect to my histamine threshold.

So to continue my trip down memory lane, this is my modified version of the chemical laden version, from my childhood. It is another quick, easy, and nutritious meal and often a favourite with kids. It also appeals to my mish mash meal love.

The key to this is not putting the veggies in too early so they are cooked but still crunchy. So although this is quick – the timing is everything.

For those of you who don’t like cabbage can I suggest that the key is to shorten the cooking time so it is just wilted but still crunchy. Also using a mandolin or spiraliser can cut the cabbage thin enough and cooked in this way it sort of tastes like noodles.

I have thrown sunflower sprouts and broccoli micro-herbs into this but really you could throw in any finely cut vegetables lurking around in your fridge.

Chicken Chow Mein
Recipe type: Main Meal
Cuisine: Low Histamine
Serves: 4 serves
  • 2 tablespoons macadamia oil
  • 1 medium onion, quartered, and finely sliced
  • 3 stalks celery, peeled to de-string, and finely sliced
  • ½ small green cabbage, de-cored, and finely shredded
  • 750 g chicken mince, freshly hand minced
  • 2 tablespoons fresh red turmeric, grated
  • 2 cups chicken stock, or if very sensitive water and 1 tbsp ghee
  • 1 cup sunflower sprouts
  • 1 cup broccoli micro-herbs
  • 1 pinch celtic salt
  1. Heat the macadamia oil in a large frying pan over medium-high heat.
  2. Add onion and celery and cook for 2 to 3 minutes.
  3. Add chicken mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.
  4. Add chicken stock (or water and ghee) and turmeric and stir to combine.
  5. Reduce heat to medium-low and simmer, covered, for 15 minutes.
  6. Remove lid and place celtic slat and shredded cabbage over top of mince mixture. Cook, covered on a medium-low heat, for 3 to 4 minutes.
  7. Remove from heat.
  8. Stir through cabbage, and the sunflower sprouts and broccoli micro-herbs
  9. Serve immediately.


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  • Vallon

    why Celtic Salt?