Easy Chicken Chow Mein
|Boneless skinless chicken breast||1⁄2 Pound|
|Rice wine/Dry sherry||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Water||8 Cup (128 tbs)|
|Chinese noodles/Thin spaghetti||8 Ounce|
|Sesame oil||1 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Shredded bamboo shoots||1⁄2 Cup (8 tbs)|
|Bean sprouts/1 cup shredded cabbage||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs) (Fresh/Drained Canned)|
|Shredded onion||1⁄2 Cup (8 tbs)|
|Chicken broth||3 Tablespoon|
|Soy sauce||3 Tablespoon|
Shred chicken with a cleaver.
Combine marinade ingredients in a small bowl.
Add shredded chicken; mix well.
Let stand 30 minutes.
Bring water to a boil in a large saucepan.
Drop noodles or spaghetti into boiling water.
Cook until tender, about 5 minutes.
Rinse noodles with cold water.
Add sesame oil to noodles.
Mix well to coat; set aside.
Heat 1/4 cup vegetable oil in a wok over medium heat 1 minute.
Stir-fry chicken until white, about 3 minutes.
Remove chicken with slotted spoon, drain well over wok and set aside.
Add 1 tablespoon vegetable oil to wok.
Heat 30 seconds over high heat.
Add bamboo shoots, bean sprouts or cabbage, mushrooms and onion to wok; stir-fry 3 minutes.
Add chicken broth and salt to vegetables.
If mixture seems too dry, add-several tablespoons chicken broth or water.
Remove vegetables from wok; set aside.
Reduce heat to medium and add 3 tablespoons oil to wok.
Stir-fry cooked noodles 3 or 4 minutes.
Add soy sauce, pepper, vegetables and chicken to wok.
Stir-fry 2 minutes longer, mixing well.