Chicken Chow Mein
- Servings: 4 to 6
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
|1½ lb||Skinless/boneless Chicken Breasts, cut into approximately ½- inch pieces|
|2 Tbsp||Peanut or Vegetable Oil|
|3 cups sliced||Celery, thinly sliced on the diagonal|
|1 cup||Yellow Onion, sliced thinly|
|½ cup||Scallions, green tops sliced diagonally into 1" lengths|
|1 cup sliced||Fresh Mushrooms|
|The Cooking Sauce:|
|1 can||Good Chicken Broth|
|¼ tsp||Grated Fresh Ginger|
|½ cup||Soy Sauce|
|The Finishing Vegetables:|
|½ lb||Bean Sprouts, rinsed and drained|
|5 oz||Bamboo Shoots, matchsticked|
|5 oz can||Water Chestnuts, drained and sliced|
|¼ cup||Cold Water|
|Cooked White Rice Sufficient, for 6 or package of crispy chow mein noodles|
create a thickening slurry:
Create a thickening slurry by blending the cornstarch and cold water.
cook the chicken:
In large skillet or wok over medium heat, cook chicken in oil until done, about 10 minutes. Remove from skillet.
saute the vegetables:
Raise heat to high and cook celery, yellow onion, scallions, and sliced mushrooms in the oil until crisp-tender; 2-3 minutes, stirring constantly.
create the cooking sauce:
Add beef broth, molasses, ginger, and soy sauce to the skillet or wok.
bring it all together:
Add the sauteed chicken, bean sprouts, bamboo shoots and water chestnuts. Bring the liquid to a boil. Add the slurry and continue heating and stirring until the liquid thickens.
Serve over rice or dry, crisp Chow Mein noodles.
Pork or beef can be substituted for the chicken to make pork or beef chow mein.