Directions: |
Directions:Before starting to cook, prep your vegetables: peel carrots and slice each one lengthwise, then cut the carrot pieces into 1/4" pieces; cut celery into 1/4" pieces; peel the onion and cut in half, vertically through the stem end, then with cut sides down cut 3 times one way, then 3 times the other, resulting in nine squares; cut your small cabbage in half through the stem, put one half away for another use. Cut the core out of the remaining half and place cabbage cut side down on the cutting board, Then cut 4 times one way, then 4 times the other way, resulting in 16 squares. Set vegetables aside, do not mix together. Cut chicken tenders crosswise into 1/4" pieces, set aside.
You will need a large saucepan or Dutch oven filled 2/3 with water for the noodles. Bring the water to a full boil and add the noodles, stirring to separate carefully. Bring back to a boil, then reduce heat to a simmer. Cook noodles for about 7-8 minutes until tender, but not mushy, drain, then set aside.
Meanwhile, in a very large skillet or wok, melt one cube butter over medium high heat. Add carrots and cook and stir for about 3 minutes until carrots are beginning to cook. Add another cube of butter to pan, when it is melted add celery, onion and cabbage and cook and stir for about 6-7 minutes until cabbage is wilted and onions and celery are crisp tender. Push all the vegetables to one side of the pan and put the garlic on the other side, cook and stir for one minute, then stir together with the other vegetables. Add the chicken pieces and cook and stir for about 4 minutes until chicken is just cooked through. Add the last cube of butter and the soy sauce, stir together until butter is completely melted and edges are a little bubbly.
Add cooked noodles, stirring gently to combine all ingredients without smashing the noodles. |
This recipe for Chicken Chow Mein is from