Chicken Chow Mein
I had an insane craving for some sort of Asian stir-fry and this is what I came up with. I must say I know less then nothing about Asian cooking but this is really good. We ordered take out the other night and I ordered “Shanghai Stir Fry”, Mike tasted it and said mine is better!
4 tbsp hoisin sauce
2 tbsp sodium-reduced soy sauce
1 tbsp water
12 dashes sesame oil
– Whisk all ingredients together and set aside
1 tbsp extra virgin olive oil
2 Boneless, skinless chicken breasts, sliced into thin strips
227 g white button mushrooms, sliced
A half head of broccoli, florets only
1 Small onion, sliced at an angle
1 Small carrot, sliced at an angle
1 Stalk celery, sliced at an angle
4 Baby bok choy, sliced
3 Cloves garlic, crushed
1 inch fresh ginger, grated
3 Green onions (white and green parts), sliced at an angle
1/2 Package of Chow mein noodles (4 nests)
Prepare the sauce, listed above first and set aside.
Start a pot of water for the noodles and cook according to the package directions (the one I use is done in 3 minutes).
Heat the olive oil over high heat in a large skillet or frying pan.
When the oil is hot (it will ripple) add the chicken, broccoli and mushrooms; season lightly with salt and pepper.
When the chicken is cooked and the mushrooms have given off their water, add half of the reserved sauce to the pan; mix well.
Add the onion, carrot, celery, and bok choy to the pan, season lightly with salt and pepper. The noodles should be done cooking around now.
Drain the noodles when they’re cooked.
Add the garlic and ginger to the stir-fry and the remaining sauce; mix well and turn the heat off the pan.
Add the noodles and mix well.
Mix in the green onions.
- Use any veggies of your choosing.
- The protein is also versatile.
- The noodles are versatile too, I used these noodles because it was available in my regular grocery store.