Chicken Chow Mein

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!

Serves 4-6

Sauce:

4 tbsp hoisin sauce

2 tbsp sodium-reduced soy sauce

1 tbsp water

12 dashes sesame oil

–  Whisk all ingredients together and set aside

Stir Fry:

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 mien 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.

–  Serve immediately.

Notes:

1. Use any veggies of your choosing.
2. The protein is also versatile.
3. The noodles are versatile too, I used these noodles because it was available in my regular grocery store.