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Chicken Chow Mein

creative.chef's picture
Ingredients
  Fried noodles 1 Cup (16 tbs)
  Dry sherry 2 1⁄2 Tablespoon (Divided)
  Soy sauce 2 Tablespoon (Divided)
  Cornstarch 3 Teaspoon (Divided)
  Boneless, skinless, whole chicken breasts 2 , cut into 1-inch pieces
  Boneless lean pork 8 Ounce, cut into 1-inch pieces
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 2 Teaspoon
  Vegetable oil 2 Tablespoon
  Ginger piece 1 , pared and finely chopped (1 Inch Square)
  Garlic 1 Clove (5 gm), crushed
  Deveined shelled shrimps 8 Ounce
  Yellow onions 2 Medium, chopped
  Red bell pepper/Green bell pepper 1 , thinly sliced
  Celery stalks 2 , diagonally cut into 1-inch slices
  Green onions 8 , chopped
  Cabbage 4 Ounce, shredded (1/4 Of Small Head)
Directions

Prepare Fried Noodles; set aside.
Blend 1/2 tablespoon of the sherry, 1/2 tablespoon of the soy sauce and 1 teaspoon of the cornstarch in large bowl.
Add chicken and pork; toss to coat well.
Cover and refrigerate 1 hour.
Combine water, bouillon granules, remaining 2 teaspoons cornstarch, 2 tablespoons sherry and 1 1/2 tablespoons soy sauce in small bowl; set aside.
Heat oil in wok or large skillet over high heat.
Add ginger and garlic and stir-fry 1 minute.
Add chicken and pork; stir-fry until pork is no longer pink, about 5 minutes.
Add shrimp; stir-fry until shrimp turn pink, about 3 minutes.
Add all vegetables to wok.
Stir-fry until vegetables are crisp-tender, 3 to 5 minutes.
Add bouillon-soy sauce mixture to wok.
Cook and stir until sauce boils and thickens, then cook and stir 1 minute more.
Arrange Fried Noodles on serving plate; spoon chow mein over noodles.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice, Chicken

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