Chicken Chow Mein Recipe
Taste it to believe it that this Chicken Chow Mein recipe can get you hooked easily. There is not a single month when I don't serve this yummy Main Dish! This is the best recipe of Chicken I have ever made. You will be ever grateful to the Chinese people for sharing this addictive Chicken Chow Mein recipe with the world! You have already been deprived of this Chicken Chow Mein recipe, don't miss it now.
Ingredients
Fried Noodles
2 1/2 tablespoons dry sherry, divided
2 tablespoons soy sauce divided
3 teaspoons cornstarch, divided
2 whole boneless, skinless chicken breasts, cut into 1-inch pieces
8 ounces boneless lean pork, cut into 1-inch pieces
1/2 cup water
2 teaspoons instant chicken bouillon granules
2 tablespoons vegetable oil
1 piece fresh ginger (1 inch square), pared and finely chopped
1 clove garlic, crushed
8 ounces shelled, deveined shrimp
2 medium yellow onions,chopped
1 red or green bell pepper,thinly sliced
2 stalks celery, diagonally cut into 1-inch slices
8 green onions, chopped
4 ounces cabbage (1/4 of small head), shredded
Directions
Prepare Fried Noodles; set aside.
Blend 1/2 tablespoon of the sherry, 1/2 tablespoon of the soy sauce and 1 teaspoon of the cornstarch in large bowl.
Add chicken and pork; toss to coat well.
Cover and refrigerate 1 hour.
Combine water, bouillon granules, remaining 2 teaspoons cornstarch, 2 tablespoons sherry and 1 1/2 tablespoons soy sauce in small bowl; set aside.
Heat oil in wok or large skillet over high heat.
Add ginger and garlic and stir-fry 1 minute.
Add chicken and pork; stir-fry until pork is no longer pink, about 5 minutes.
Add shrimp; stir-fry until shrimp turn pink, about 3 minutes.
Add all vegetables to wok.
Stir-fry until vegetables are crisp-tender, 3 to 5 minutes.
Add bouillon-soy sauce mixture to wok.
Cook and stir until sauce boils and thickens, then cook and stir 1 minute more.
Arrange Fried Noodles on serving plate; spoon chow mein over noodles.
Blend 1/2 tablespoon of the sherry, 1/2 tablespoon of the soy sauce and 1 teaspoon of the cornstarch in large bowl.
Add chicken and pork; toss to coat well.
Cover and refrigerate 1 hour.
Combine water, bouillon granules, remaining 2 teaspoons cornstarch, 2 tablespoons sherry and 1 1/2 tablespoons soy sauce in small bowl; set aside.
Heat oil in wok or large skillet over high heat.
Add ginger and garlic and stir-fry 1 minute.
Add chicken and pork; stir-fry until pork is no longer pink, about 5 minutes.
Add shrimp; stir-fry until shrimp turn pink, about 3 minutes.
Add all vegetables to wok.
Stir-fry until vegetables are crisp-tender, 3 to 5 minutes.
Add bouillon-soy sauce mixture to wok.
Cook and stir until sauce boils and thickens, then cook and stir 1 minute more.
Arrange Fried Noodles on serving plate; spoon chow mein over noodles.
