Chicken Chow Mein
$0.00 Cooking Fee
Serving Size: 7 ounces
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for at least 15 minutes.
- Meanwhile, bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
- Meanwhile, soften Shiitake mushrooms in a bowl of warm water, and prep all your vegetables for the chow mein.
- Heat a large sauté pan(s) or wok over medium-high heat. Add half of the oil. Carefully place chicken pieces in pan, spreading them out in a single layer if possible. Cook without stirring for a minute, to give them a chance to form a "crust", then stir-fry until chicken is done, about an additional 3 minutes. Remove from pan and set aside.
- To the same pan add the remaining oil. Add the ginger and garlic, cooking for a minute or less, just until garlic is golden.
- Add all the vegetables to the wok and stir-fry for a minute or two. Add the cooked reserved chicken, mixing well to combine. Stir-fry for several minutes more, then add the cooked noodles. Add soy sauce to taste and continue to stir-fry until noodles are hot, about an additional 5 minutes.
Cook Times
Ingredients
Ingredients
- 24 ounce boneless skinless chicken breast about 3 large breasts, sliced against the grain into strips about 1/8 inch thick and 2 inches long
For the marinade:
- 3 tablespoon soy sauce
- 2 tablespoon dry sherry
- 3 tablespoon corn starch
For the noodles:
- 16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
- 2 teaspoon sesame oil more or less to taste
For the stir fry:
- 4 tablespoon avocado oil or your favorite high-heat cooking oil
- 5 tablespoon fresh ginger minced
- 6 clove garlic finely chopped
- 1 each yellow onion large, cut into slivers about ¼ inch thick
- 1 each carrot julienne
- 12 each dried shiitake mushroom softened in hot water and thinly sliced
- 4 cup Napa cabbage about 1/2 small head, tightly packed and thinly sliced
- 2 tablespoon soy sauce more or less to taste
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, WokReheating/Serving Instructions
Heat noodles in a non-stick pan over medium-high heat until hot.
Nutrition
Calories: 333kcal | Carbohydrates: 40g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 588mg | Potassium: 487mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg
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