Betty’s Chicken Chow Mein Recipe
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Ingredients: |
Ingredients: 4 Cups cooked (roasted) chicken meat, skin and fat removed, shredded or cut into bit sized strips (use both white and dark meat)
1 tablespoon peanut oil or other high smoke-point oil (canola/corn/grape seed)
1 medium or ½ large onion, sliced, preferably Vidalia or other sweet variety
4 stalks celery, slicked on the bias to 1/8” thick x 2” pieces
1 teaspoon kosher salt
3 tablespoons dry sherry or vermouth
1 1/3 cups chicken stock (divided)
1 tablespoon plus 1 teaspoon cornstarch
Salt and freshly ground pepper to taste
4 cups packaged crisp chow mein noodles
4 cups basic cooked rice
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Directions: |
Directions:1. Have chicken ready and set aside
2. Slice onions and celery and set aside
3. Divide stock into 1 cup and 1/3 cup portions. Add cornstarch to the one cup portion, stir and set aside.
4. Heat a skillet till hot and add 1 tablespoon peanut oil. Heat oil till just smoking. Add onions and celery and sauté till fragrant and just wilted. Add 1 tsp kosher salt and sherry and continue to stir fry for a couple of minutes. Add 1/3 cup chicken stock. Stir and cover pan. Turn heat down to low and let simmer for about 10-12 minutes or till celery and onions are soft.
5. Remove cover, turn up heat to medium high and add chicken to vegetables. Stir cornstarch mixture to recombined and pour over chicken and vegetables. Stir until boiling and liquid thickens. (if too thick, add a little more chicken stock or water). Taste sauce and add salt and pepper as desired. Server over rice and crispy noodles.
Variations: Add fresh vegetables sautéed such as: zucchini, yellow squash, snow pea pods, water chestnuts, slicked mushrooms, bean sprouts, etc. Combine these vegetables with the celery and onion mixture |
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Personal
Notes: |
Personal
Notes: Beth Handford, of Cooking Together for the Community, often calls to ask what the house would like for dinner. The staff alsways asks for this one!
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