CHICKEN CHOW MEIN

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Chicken Chow Mein image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 main course servings

Number Of Ingredients 20

3 ounces dried chuka soba noodles, or other Chinese egg noodles
1/4 cup, plus 2 tablespoons peanut oil
Kosher salt
1/2 cup chicken broth, homemade or low-sodium canned
3 tablespoons oyster sauce
1 tablespoon dark soy sauce, plus more for the table
2 teaspoons cornstarch
1 teaspoon sugar
1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
1 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sprouts
3 cups cooked white rice, hot

Steps:

  • Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

Keli Lopez
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I would definitely make this recipe again.


Jahid Sajib
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This was a great recipe. The chicken was cooked perfectly and the sauce was delicious.


Punam Chaudhary
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I would definitely make this recipe again.


Nurayim Ayim
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This was a great recipe. The chicken was cooked perfectly and the sauce was delicious.


Morris Richard
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I would definitely make this recipe again.


Nadia Davids
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This was a great recipe. The chicken was cooked perfectly and the sauce was delicious.


Adrian Fugon
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I would definitely make this recipe again.


Tabrez Shaikh
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This was a great recipe. The chicken was cooked perfectly and the sauce was delicious.


Dimakatso Nkabinde
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I would definitely recommend this recipe to others.


Oisin Rimes
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This was a great recipe for a quick and easy weeknight meal.


HASNAIN Vai
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I loved this recipe! It was so easy to make and the chicken was so tender.


mary kamina
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This recipe was a bit bland for my taste.


Tiktok Pakao
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I would definitely make this again!


Siyam Hossen
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The chicken was a bit dry, but the sauce was delicious.


Prem Lamichhne
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This was a great weeknight meal. It was easy to make and the whole family loved it.


SoMoN Gaming
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I've made this recipe several times now and it's always a hit! The sauce is so good and the chicken is always cooked to perfection. I highly recommend it.


Trisha P
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This was a great recipe! The chicken was cooked perfectly and the sauce was flavorful. I added some extra vegetables to make it a bit healthier, and it was still delicious.


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