Wednesday, February 16, 2011

Chicken Chow Mein




We had this a couple of weeks ago for dinner and it was great. The whole family loved it and it was also good as leftovers the next day. I got it from T.D.F. Recipes to die for and everything I have tried from her has been great.

Chicken Vegetable Chow Mein


1 pkg spaghetti (or udon noodles if you want to get fancy)
2 boneless skinless chicken breasts, cut into really thin strips
2 tbs cornstarch
2 tbs oil
1 small onion, cut in half, then sliced (half moon shaped)
3 garlic cloves, sliced
3/4 head napa cabbage, thinly shredded
1 1/2 c frozen Chinese snow peas (or any vegetable you want)
1 carrot, peeled, and sliced into matchstick size
2 1/2 tbs soy sauce
2 1/2 tbs rice wine vinegar
1 tsp sesame oil
salt and pepper

Cook spaghetti according to package directions, making sure to add plenty of salt to the boiling water to flavor the noodles. While noodles are cooking season chicken with salt and pepper, and toss with cornstarch. Heat 2 tbs oil in wok or large skillet on high. Cook chicken until brown and crispy, (this takes about 10 minutes). Remove chicken onto a plate with slotted spoon. Add onion, carrot and garlic and stir fry for 3-4 minutes, then add cabbage, stir fry for 3 minutes or until tender. Add chicken, frozen vegetables, cooked, drained noodles, sesame oil, rice wine vinegar, and soy sauce. Toss until noodles and vegetables are warmed through, about 3 minutes. Serve!

4 comments:

  1. Yum! That looks delicious and sounds so easy! I'm adding it to my menu plan for next week :)

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  2. I love chicken chow mein....looks amazing!

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  3. Thanks Jane! So, it is a small world, and we are connected in a small way. Jenny Whittington Ricks was my roommate in college, and I guess you were her sisters roommate. Is this right?

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