Chicken Chow Mein

Posted on August 26, 2007. Filed under: asian, chicken, maindish |

This is another recipe I got from my mother when whining about not knowing what to make for dinner – actually got it last week and ended up not cooking anything and instead eating a lot of leftovers and takeout.  This week I’m trying to get back on track.

What to say about chicken chow mein? It’s tasty, it’s easy, it’s quick, and it gives me an excuse to buy crunchy chow mein noodles.  You can also buy it in a can from La Choy, but really.  This is so easy that making it from scratch isn’t much harder.

1/4 cup vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 cups sliced Chinese cabbage
3 cups thinly sliced celery
1 can (16 oz) can bean sprouts (or fresh)
1 4 oz. can sliced water chestnuts
2 tsp. sugar
2 cups chicken broth
2 1/2 T. cornstarch
1/4  cup cold water
1/4  cup soy sauce
2 cups sliced cooked chicken
fresh mushrooms, optional

Heat oil, salt, & pepper in deep skillet or dutch oven. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Let wilt. Stir in chicken broth and cook 10 minutes.

Blend cornstarch, soy sauce, & water. Add to vegetable mixture & stir until it thickens.  Add chicken and heat through.

Serve over rice or chow mein noodles.

True story: I had to look up chinese cabbage on the internet before shopping for this yesterday in order to determine what the grocery store was going to call it. Eventually determined that bak choy would be fine.

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3 Responses to “Chicken Chow Mein”

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Thank you for the recipe,it sounds very
tasty and we are planning on trying it
tomorrow.
Sig

what is chicken broth? over here in UK its a soup with barley and leeks, is that what you mean, or something different?

Emma: Chicken broth over here is basically a thin soup made from chicken bones and then drained. We can buy it in boxes and cans in the stores, but you can also make it with water and boullion.


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