Spicy Chicken Chow Mein Recipe
Ingredients
1 green sweet pepper, sliced
1 red sweet pepper, sliced
1 cup boiling water
2 1/2 tablespoons butter
1 small onion, chopped
2 stalks celery, sliced
1 tablespoon flour
1 cup chicken broth
2 tablespoons soy sauce
Freshly ground pepper to taste
14 ounce can sliced mushrooms, drained
8 ounces cooked chicken breast, cut into bite size pieces
6 cups water
8 ounces egg noodles
Salt
Oil for frying
4 ounces sliced almonds, toasted, slightly salted
Directions
Blanch green and red peppers in boiling water 5 minutes.
Remove; drain.
Heat 1 1/2 tablespoons butter in saucepan.
Add onion and celery; saute until onion is transparent.
Sprinkle with flour.
Pour in broth; bring to boil, stirring constantly.
Simmer 10 minutes.
Season with soy sauce and pepper.
Add peppers, mushrooms, and chicken.
Cover; simmer 15 minutes.
Meanwhile, bring 6 cups slightly salted water to boil.
Add noodles; cook 4 to 5 minutes.
Drain; rinse with cold water.
Set aside 1/3 of noodles.
Place rest of noodles in heated bowl; add 1 tablespoon butter.
Cover; keep warm.
Heat oil in skillet until very hot.
Cut reserved noodles into approximately 2-inch-long pieces.
Add to hot oil; fry until golden.
Drain on paper towels.
Remove; drain.
Heat 1 1/2 tablespoons butter in saucepan.
Add onion and celery; saute until onion is transparent.
Sprinkle with flour.
Pour in broth; bring to boil, stirring constantly.
Simmer 10 minutes.
Season with soy sauce and pepper.
Add peppers, mushrooms, and chicken.
Cover; simmer 15 minutes.
Meanwhile, bring 6 cups slightly salted water to boil.
Add noodles; cook 4 to 5 minutes.
Drain; rinse with cold water.
Set aside 1/3 of noodles.
Place rest of noodles in heated bowl; add 1 tablespoon butter.
Cover; keep warm.
Heat oil in skillet until very hot.
Cut reserved noodles into approximately 2-inch-long pieces.
Add to hot oil; fry until golden.
Drain on paper towels.
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Chef
