October 3, 2011

Chicken Chow Mein

Stove-top Chicken Dishes

20 mins.

13 minutes

“Bean sprouts, water chestnuts and pea pods add a crisp, fresh taste to the chicken and mushrooms in this savory chow mein.”

1
Combine the broth, soy sauce and cornstarch in a small bowl. Mix well and set aside. Cut the chicken into 1-inch pieces.
2
Heat 2 tbsp. oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring constantly, until browned, about 5 minutes. Remove the chicken and set aside.
3
Add the remaining oil to the skillet. Add the onion, mushrooms and garlic. Cook, stirring constantly, until crisp-tender, about 2 minutes longer. Remove from the skillet and set aside.
4
Add the bean sprouts and water chestnuts to the skillet. Cook, stirring constantly, about 2 minutes.
5
Return the browned chicken and the onion mixture to the skillet. Stir in the broth mixture. Cook, stirring constantly, until the mixture is thickened and bubbly,3–5 minutes.
6
Stir in the pea pods and almonds. Cook, stirring frequently, until heated through, 1–2 minuteslonger. Serve over thechow mein noodles.

Start with won ton soup, then serve this delicious chow mein with fried rice. Finish with a scoop of chocolate ice cream.

Create your own Chinese takeout with this delicious rice dish packed with juicy shrimp, tender ham and sweet peas.

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