11.3.11

CHICKEN CHOW MEIN

Chow mein has been a standard fare at our house for many years. Even good reheated; a real comfort food. Sometimes I add roasted almond pieces with the green onions.

CHICKEN CHOW MEIN
1/2 small boneless chicken breast, diced
1/3 cup chicken stock
1 Tbsp oyster sauce
2 Tbsp peanut oil
1 Tbsp grated ginger
1 garlic, minced
2 Tbsp diced onions
1-1/2 Tbsp soya sauce
2-3 cups of very finely chopped vegetables
4 cups steam fried chow mein noodles
salt and pepper to taste
4 green onions, chopped

• Cut 1/2 chicken breast into tiny pieces.
• Whisk oyster sauce into the chicken stock and set aside.
• Preheat fry pan on medium high heat.
• Add the oil, ginger and garlic and fry for 1/2 minute.
• Add the onions and fry for 1 minute.
• Add the chicken and fry until no pink shows.
• Add the soya sauce and fry for 1 more minute.
• Add the very finely chopped vegetables and cook for 2 minutes stirring continuously.
• Add the chicken stock mix to the pan.
• Keep stirring and cook for 1 minute longer.
• Remove pan from heat and set it aside.
• Place a medium sized pot of water on the stove and bring it to boil.
• Plunge the chow mein noodles into the boiling water for 1 minute.
• Remove pot from heat and pour noodles through a large sieve.
• Place noodles in a large bowl and add contents of the fry pan.*
• Stir. Adjust to taste with salt and pepper.
• Add the chopped green onions and stir.
• Pop the bowl in the microwave to heat through.
  Makes 3-4 bowls of chow mein

* If you have a deep fry pan omit this step and just add the noodles and heat through.
This time I used broccoli, cauliflower, Savoy cabbage, mushrooms, red and green peppers and celery.

  

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!