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.