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Chicken Chow Mein Recipe

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This recipe for Chicken Chow Mein, by , is from Rappahannock Shores Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Matika Pierce

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
2 cups celery thinly sliced on the diagonal (about ⅛" thick)
2 cups thinly sliced onions (about ⅛" thick)
1 tsp. sugar, divided
lb. boneless, skinless chicken meat, cut into pieces (about " wide)
2 firmly packed cups shredded Napa cabbage (pieces about " wide)
1 can of bean sprouts
2 tbsp. soy sauce
1 cup chicken stock
5 tsp. cornstarch (you may need a little more, depending on how thick you want it)
2 cups cooked white rice
1 cup chow mein noodles (crispy room-temperature)

Directions:
Directions:
Place very large wok over high heat, and let it sit for a minute. Add the oil, spilling it around the sides of the wok. When it's smoking, toss in the celery and the onions. Sprinkle tsp of the sugar over them, and stir well. Stir-fry for 2 minutes, then push the celery-onion mixture to the side of the wok, leaving the center empty.

Season the chicken well with salt. If the empty space in the wok is dry, add a little more vegetable oil. Add the chicken to the center of the wok and stir-fry until the chicken browns slightly, and loses its pink-red color (about 2-3 min). Toss the celery and onions, bringing the mass into the center of the wok.

Add the cabbage and bean sprouts to the wok, tossing with the other ingredients already in the wok. Add the remaining tsp of sugar, and toss again. Turn heat down to medium-high, and let mixture cook for 5 min, the vegetables should start losing their distinctness, merging together.

Add the soy sauce and toss. Add the stock and toss. When the stock starts to boil, mix the cornstarch in a small bowl with a little water until a milky liquid is formed. Making sure the chow mein is boiling, add most of that liquid to the wok, stirring immediately. If you'd like the chow mein to be a little thicker, add more cornstarch mixture. Remove chow mein from heat.

Divide the rice among 4 plates or bowls, spreading rice out across the bottoms of the plates or bowls. Top each plate or bowl with of the chow mein mixture, then divide chow mein noodles over the tops of the 4 plates or bowls. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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