Chicken Chow Mein
|Vegetable oil/Peanut oil||2 Tablespoon|
|Yellow onion||1 Medium, finely chopped|
|Diced leftover cooked chicken||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned chinese vegetables||2 Pound, drained, rinsed (Two 1 Pound Each Cans)|
|Basic chicken stock/Canned low-sodium chicken broth||1 Cup (16 tbs)|
|Reduced-sodium soy sauce||2 Tablespoon|
|Oriental sesame oil||2 Teaspoon|
|Canned chow mein noodles||6 Ounce (Two 3 Ounce Each Cans)|
Heat the vegetable oil in a wok or deep 12-inch skillet over moderately high heat for 1 minute.
Add the onion and saute, stirring, for 1 minute.
Add the chicken and garlic and saute, stirring, for 2 minutes.
Add the vegetables and cook, stirring, 3 minutes more or until the vegetables are heated through.
Meanwhile, combine the stock, soy sauce, sesame oil, and cornstarch in a small bowl, then stir into the chicken mixture.
Cook, stirring constantly, for 2 to 3 minutes or until the sauce is slightly thickened.
Arrange the chow mein noodles on 4 dinner plates and ladle the skillet mixture on top.
Serving size: Complete recipe
Calories 2346 Calories from Fat 926
% Daily Value*
Total Fat 107 g165.1%
Saturated Fat 16.9 g84.6%
Trans Fat 0 g
Cholesterol 7.2 mg2.4%
Sodium 2402 mg100.1%
Total Carbohydrates 225 g74.8%
Dietary Fiber 9 g36%
Sugars 4.8 g
Protein 135 g269.4%
Vitamin A 0.2% Vitamin C 6%
Calcium 6.5% Iron 52.1%
*Based on a 2000 Calorie diet