Easy Chicken Chow Mein Recipe
Chicken Chow Mein is a delicious chicken noodle dish that leaves a memorable after taste. I served this exquisite dish for dinner when a friend came over last month and she still talks about how she enjoyed it. Try this easy Chicken Chow Mein recipe and you will understand.
Ingredients
1/2 lb. skinned, boned chicken breast
Marinade:
1/2 teaspoon rice wine or dry sherry.
1/2 teaspoon cornstarch
1/2 egg white
1/2 teaspoon salt
1 tablespoon vegetable oil
8 cups water
8 oz. dry Chinese noodles or thin spaghetti
1 tablespoon sesame oil
1/2 cup vegetable oil
1/2 cup shredded bamboo shoots
1 cup fresh bean sprouts or 1 cup shredded cabbage
1 cup sliced mushrooms, fresh or drained canned
1/2 cup shredded onion
3 tablespoons chicken broth
1/2 teaspoon salt
3 tablespoons soy sauce
1/8 teaspoon pepper
Directions
Shred chicken with a cleaver.
Combine marinade ingredients in a small bowl.
Add shredded chicken; mix well.
Let stand 30 minutes.
Bring water to a boil in a large saucepan.
Drop noodles or spaghetti into boiling water.
Cook until tender, about 5 minutes.
Rinse noodles with cold water.
Drain well.
Add sesame oil to noodles.
Mix well to coat; set aside.
Heat 1/4 cup vegetable oil in a wok over medium heat 1 minute.
Stir-fry chicken until white, about 3 minutes.
Remove chicken with slotted spoon, drain well over wok and set aside.
Add 1 tablespoon vegetable oil to wok.
Heat 30 seconds over high heat.
Add bamboo shoots, bean sprouts or cabbage, mushrooms and onion to wok; stir-fry 3 minutes.
Add chicken broth and salt to vegetables.
If mixture seems too dry, add-several tablespoons chicken broth or water.
Remove vegetables from wok; set aside.
Reduce heat to medium and add 3 tablespoons oil to wok.
Stir-fry cooked noodles 3 or 4 minutes.
Add soy sauce, pepper, vegetables and chicken to wok.
Stir-fry 2 minutes longer, mixing well.
Combine marinade ingredients in a small bowl.
Add shredded chicken; mix well.
Let stand 30 minutes.
Bring water to a boil in a large saucepan.
Drop noodles or spaghetti into boiling water.
Cook until tender, about 5 minutes.
Rinse noodles with cold water.
Drain well.
Add sesame oil to noodles.
Mix well to coat; set aside.
Heat 1/4 cup vegetable oil in a wok over medium heat 1 minute.
Stir-fry chicken until white, about 3 minutes.
Remove chicken with slotted spoon, drain well over wok and set aside.
Add 1 tablespoon vegetable oil to wok.
Heat 30 seconds over high heat.
Add bamboo shoots, bean sprouts or cabbage, mushrooms and onion to wok; stir-fry 3 minutes.
Add chicken broth and salt to vegetables.
If mixture seems too dry, add-several tablespoons chicken broth or water.
Remove vegetables from wok; set aside.
Reduce heat to medium and add 3 tablespoons oil to wok.
Stir-fry cooked noodles 3 or 4 minutes.
Add soy sauce, pepper, vegetables and chicken to wok.
Stir-fry 2 minutes longer, mixing well.
