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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love Chicken Chow Mein and have found that each restaurant has it's own take on the recipe. Therefore, I have tried to compile my own favorite. ;) Don't let the long laundry list frighten you, you have to get it all ready before hand and then it's a breeze. Most of the ingredients are seasonings and items you find in your pantry. Update: 05/04/2009 - sorry but I made this over the weekend again and I tweaked it even more - I used 3 scallions instead of 1, crushed red pepper flakes - it needed a bit of a zing - used 6 ounces of button mushrooms instead of 4. Of course we have to be careful with the dark soy sauce, I use low-sodium Tamari (the flavor is much smoother) also, it is not as salty as the other - at least I think so. Ingredients:
3 ounces dried soba noodles (fresh or produce dept) or 3 ounces other chinese noodles (fresh or produce dept) |
1/4 cup peanut oil |
2 tablespoons peanut oil |
kosher salt, to taste |
1/2 cup chicken broth, homemade or 1/2 cup canned low sodium chicken broth |
3 tablespoons oyster sauce |
1 tablespoon dark soy sauce |
dark soy sauce, to serve |
2 teaspoons cornstarch |
1 teaspoon sugar |
2 boneless skinless chicken breasts, cut into thin 1-inch pieces |
1 teaspoon dark sesame oil |
1 tablespoon minced peeled fresh ginger |
3 garlic cloves, minced |
2 ounces fresh snow peas, trimmed |
1 scallion, white & green, minced |
freshly ground coarse black pepper, to taste |
1/2 medium yellow onion, thinly sliced |
1 stalk celery, thinly sliced on diagonal |
4 ounces mushrooms, thinly sliced |
1/3 cup thinly sliced canned water chestnut |
8 -10 ounces bean sprouts |
3/4 cup cashews, sliced |
3 cups cooked white rice |
Directions:
1. Boil the noodles according to package instructions.
2. Drain in colander in the sink and rinse under cold tunning water.
3. Shake the colander to drain off excess water and pat noodles dry with a towel.
4. Heat 1/4 cup peanut oil in large seasoned wok or non-stick skillet over high heat.
5. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of cooking).
6. Transfer noodles to a paper towel-lined plate and season with salt to taste.
7. Set aside.
8. Discard any excess oil and wipe out the pan.
9. OR.
10. Can use bought chow mein noodles (much easier).
11. Whisk together the chicken broth, oyster sauce, soy sauce or tamari, cornstarch and sugar in a small bowl; set aside.
12. Season the chicken with the dark sesame oil, salt, blk pepper crushed red pepper flakes & set aside.
13. Heat the skillet over high heat.
14. Heat the remaining 2 Tablespoons peanut oil until very hot.
15. Add the ginger, garlic, scallion, & red pepper flakes, stir-fry until fragrant, about 30 seconds.
16. Add the chicken and stir-fry, until lightly browned, about 1-1/2 minutes.
17. Add the onion, celery and mushrooms, and stir-fry, until crisp-tender, about 2 minutes.
18. Add the water chestnuts.
19. Spread the ingredients to the outside of the pan to form a well in the center.
20. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.
21. Stir in the bean sprouts and snow peas.
22. Sprinkle with cashew pieces.
23. Season generously.
24. Serve over white rice and serve the chow mein noodles on the side.
25. Enjoy!
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