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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Chicken Chow mein when I was growing up was canned chinese vegetables over rice with crispy chow mein noodles over the top. I was watching Ching-He Huang and was inspired by her recipe. I didn't have everything on hand so this is how I made it and it turned out AWESOME! The reason I have a half can of baby corn and waterchestnuts is that I had made stirfry the other night and used the other half for that. Ingredients:
2 boneless skinless chicken breasts |
2 teaspoons chinese five spice powder |
chili flakes, to your taste |
3 teaspoons soy sauce |
8 ounces mushrooms |
1/2 red pepper |
1 teaspoon fresh ginger, minced |
2 garlic cloves, minced |
1 1/2 cups bean sprouts |
1 cup snow peas |
4 ounces baby corn |
4 ounces water chestnuts |
3 scallions |
2 (8 ounce) packages ramen noodles (just noodles no seasoning) |
2 teaspoons soy sauce |
hot sauce |
Directions:
1. Cut the chicken into thin strips and sprinkle with five spice powder, 2 tsp soy sauce and chili flakes. Marinade at least 30min to overnight.
2. Cook in wok or large skillet until browned.
3. Remove from pan.
4. Add a little more oil to pan and add mushrooms and red pepper; cook until begin to soften. Add ginger and garlic along with the rest of the vegetables EXCEPT for scallions. Cook until vegetables are to your liking.
5. While the vegetables are cooking prepare ramen noodles as directed on package without adding seasoning (I usually save the seasoning for broth when the kido is not feeling well). Mix with vegetables and add 3 tsp soy sauce, hot sauce and scallions for crunch. Enjoy!
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