Chicken Chow Mein Recipe
Ingredients
| Fried Noodles | ||
| Dry sherry | 2 1/2 Tablespoon, divided | |
| Soy sauce | 2 Tablespoon, divided | |
| Cornstarch | 3 Teaspoon, divided | |
| 2 whole boneless, skinless chicken breasts, cut into 1-inch pieces | ||
| 8 ounces boneless lean pork, cut into 1-inch pieces | ||
| Water | 1/2 Cup (16 tbs) | |
| 2 teaspoons instant chicken bouillon granules | ||
| Vegetable oil | 2 Tablespoon | |
| Ginger piece | 1 , finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Shrimp | 8 Ounce, deveined | |
| Yellow onions | 2 Medium, chopped | |
| 1 red or green bell pepper,thinly sliced | ||
| 2 stalks celery, diagonally cut into 1-inch slices | ||
| Green onions | 8 , chopped | |
| Cabbage | 4 Ounce, 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.
Chef
