Chicken Chow Mein Recipe


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Tag : Chicken, Appetizers, Chicken

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Type: Chicken Chow Mein Free Cooking Recipe – Chinese Foods

No other!

Ingredients / Directions
1 pound chicken meat
1 cup(s) celery
1 pound bok choy
1/2 pound fresh mushrooms
sliced
1/2 pound dry won ton noodles
1 pound bean sprouts or snow pea pods
1 medium onion
sliced
1 green onion
diced along the diagonal
1 carrot
sliced
1 red pepper
sliced

Seasonings for Chicken:
1 teaspoon soy sauce
1 to 2 teaspoons oyster sauce
salt and pepper to taste
less than 1 teaspoon of cornstarch

Gravy:
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/2 cup(s) water
salt or accent if desired and pepper to taste Wash the bean sprouts to give them more time to drain. Boil noodles in salted boiling water until they are soft
but not sticky. Break the noodles in half if desired so they are easier to manage. Blanch the noodles in cold water and drain.* Cut the chicken into thin strips. Add seasoning ingredients to chicken
adding cornstarch last. Marinate chicken in seasonings for 10 to 15 minutes. While chicken is marinating
prepare vegetables. Cut the bok choy diagonally into 1/2 inch thick slices
slice mushrooms. Heat the frying pan on high
add 2 tablespoons of oil and fry the noodles in small portions until they are golden. Use chopsticks to separate the noodles as they are frying. Remove the noodles. Add more oil and add the meat and onion to the pan. Stir fry until the meat has no redness. Remove from wok or pan. Cook the rest of the vegetables separately
adding a bit of salt if desired to taste. With the bean sprouts and bok choy add a bit of sugar as well if desired. If desired
add about 1/4 cup(s) of water and cover pan while cooking bok choy
as it doesn”t contain much moisture. Give the gravy a quick restir. Add all the ingredients back into the wok
making a well in the middle if the wok for the gravy. Mix well. Add green onions at this point if desired
or save them for a garnish. Pour on top of the noodles. Garnish with sesame seeds. Serve hot. Serves 4 to 6.

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