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Chicken Chow Mein
Method
- In a shallow baking dish, combine soy sauce, sherry, chile sauce, sesame oil and cornstarch.
- Add chicken and stir to coat evenly.
- Let to stand for 20 minutes.
- In a large saucepan of boiling water, cook noodles according to package directions.
- Drain and set aside.
- Heat a wok until hot. Add oil and swirl to coat wok.
- Add celery, mushrooms and bell pepper and stir fry 3 minutes or until vegetables begin to soften.
- Add snow peas and green onions and stir fry 1 minute.Remove to a bowl.
- Add chicken and marinade to oil remaining in wok.
- Stir fry about 3 minutes or until chicken is no longer pink.
- Add stock and bring to a boil, then add reserved noodles and vegetables and bean sprouts.
- Stir fry for 2 minutes or until sauce thickens.
Ingredients:
3 tbsps - soy sauce
2 tbsps - dry sherry or rice wine
1 tsp - chinese chile sauce
1 tbsp - sesame oil
2 tbsps - cornstarch
12 ozs - skinless boneless chicken breasts, shredded
8 ozs - chinese long noodles or linguine
2 tbsps - vegetable oil
2 - celery stalks, thinly sliced
6 ozs - button mushrooms
1 - red or green bell pepper, thinly sliced
4 ozs - snow peas
4 to 6 - green onions, thinly sliced
1/2 cup - chicken stock or water
4 ozs - bean sprouts
3 tbsps - soy sauce
2 tbsps - dry sherry or rice wine
1 tsp - chinese chile sauce
1 tbsp - sesame oil
2 tbsps - cornstarch
12 ozs - skinless boneless chicken breasts, shredded
8 ozs - chinese long noodles or linguine
2 tbsps - vegetable oil
2 - celery stalks, thinly sliced
6 ozs - button mushrooms
1 - red or green bell pepper, thinly sliced
4 ozs - snow peas
4 to 6 - green onions, thinly sliced
1/2 cup - chicken stock or water
4 ozs - bean sprouts
RECIPES BY REHANA KHAMBATY
