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Chicken Chow Mein

  • 60minutes
  • 513calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Natrium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces chinese-style thin egg noodles

  2. salt

  3. vegetable oil (for frying)

  4. 2 whole chicken breasts

  5. 8 ounces boneless lean pork

  6. 3 teaspoons cornstarch , divided

  7. 2 1/2 tablespoons dry sherry , divided

  8. 2 tablespoons soy sauce , divided

  9. 1/2 cup water

  10. 2 teaspoons instant chicken bouillon granules

  11. 2 tablespoons vegetable oil

  12. 1 piece fresh ginger , peeled and finely chopped (1-inch square)

  13. 1 garlic clove , minced

  14. 8 ounces deveined shelled shrimp

  15. 2 medium yellow onions , chopped

  16. 1 red peppers or 1 green pepper , thinly sliced

  17. 2 stalks celery , diagonally cut into 1-inch slices

  18. 8 green onions , chopped (with tops)

  19. 4 ounces cabbage , shredded (1/4 of small head)

Instructions Jump to Ingredients ↑

  1. FRIED NOODLES:.

  2. Cook noodles according to package directions until tender yet still firm, about 2 to 3 minutes; drain. Rinse under cold water and drain again.

  3. Prepare jelly-roll pan or cookie sheets by placing several layers of paper towels on. Spread cooked noodles over paper towels; allow to dry 2 to 3 hours.

  4. Heat oil in wok or large skillet over medium-high heat to 375°F . With slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook until golden brown, about 30 seconds.

  5. Drain noodles on paper towels. Repeat until all noodles are fried.

  6. CHOW MEIN:.

  7. Remove skin and bones from chicken breasts.

  8. Cut chicken and pork into 1-inch pieces.

  9. In large bowl, combine 1 teaspoon cornstarch, 1 ½ teaspoons sherry and 1 ½ teaspoons soy sauce. Add chicken and pork, tossing to coat well. Cover and refrigerate 1 hour.

  10. Combine remaining 2 teaspoons cornstarch, 2 tablespoons sherry, 1 ½ tablespoons soy sauce, water and bouillon granules in small bowl; set aside.

  11. Heat oil in wok or large skillet over high heat. Toss in ginger and garlic, stir-frying 1 minute. Add chicken and pork; stir-fry until cooked through and no longer pink in center, about 5 minutes. Add shrimp; stir-fry until shrimp turns pink, about 3 minutes.

  12. Toss veggies into wok; stir-fry until crisp-tender, 3 to 5 minutes. Add bouillon-soy sauce mixture. Cook and stir until sauce boils and thickens; cook and stir an additional minute.

  13. Arrange Fried Noodles on serving plate; top with chicken mixture and enjoy!

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