August 8, 2011

Oriental Chicken

Chicken On The Stove Top

Prep time:

15 minutes

Cooking time:

20 minutes

“You can save a bit on the budget by visiting the local Asian grocer and purchasing the crisp chow mein noodles in larger packages. Keep the leftovers in an airtight container.”

Ingredients

Serves 4

3 tablespoons soy sauce
2 tablespoons water
1 tablespoon cornstarch
3/4 cup chicken broth
2 skinless, boneless chicken breasts (6 ounces each)
1 clove garlic, halved
2 tablespoons vegetable oil
1 cup sliced celery
1 onion, sliced
1 green bell pepper, coarsely chopped
4 ounces fresh or frozen snow peas
1 cup sliced mushrooms
2 cups crisp chow mein noodles
2 green onions, sliced

Directions

1
Blend soy sauce, water, cornstarch and broth in a small bowl; set aside. Cut chicken into small strips.
2
Cook garlic in oil in large wok over medium-high heat for 1 minute; remove garlic and discard. Add chicken. Stir-fry for 4 minutes. Push chicken to side.
3
Add celery. Stir-fry for 3 minutes. Push to side. Add onion, green pepper and snow peas. Stir-fry for 3 minutes. Add mushrooms. Stir-fry for 3 minutes.
4
Add soy sauce mixture. Cook, for 2 minutes stirring continually, or until sauce is thickened and clear. Mix well. Serve over noodles. Sprinkle with green onions.

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Cookin' xpress!

If you would like to serve this dish with rice, you can save cleanup time by using the boil-in-bag rice available at the supermarket. Several varieties of frozen rice are also available and convenient.

Great Pairings

Hot and Sour Soup

Asian sesame oil, made from toasted sesame seeds, can give homemade Chinese food that distinctive restaurant-quality flavor. Buy the smallest, least costliest bottle since very little oil is needed.

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