sunnypup1@webtv.net (lady

Chicken Chow Mein

2 Tbs (30 ml) peanut or vegetable oil
2-3 ribs celery, thinly sliced on the diagonal 1 onion, thinly sliced
1 tsp (5 ml) sugar
1/2 lb boneless, skinless chicken meat, white and/or dark, thinly sliced
1 small Napa cabbage, shredded
2 cups (500 ml) fresh mung bean sprouts
1 cup (250 ml) chicken stock
1 Tbs (15 ml) soy sauce
2 Tbs (30 ml) cornstarch (cornflour) mixed with 1/4 cup (60 ml) water
2-3 cups (500-750 ml) cooked white rice
1-1 1/2 cups (250-375 ml) crispy chow mein noodles*
* Available in the Oriental section of most American supermarkets Heat
the oil in a wok or large heavy skillet over high heat. Add the celery,
onion, and sugar and stir-fry for 2 minutes. Push the mixture to the
sides of the pan, making an empty space in the center, and add the
chicken to the center. Stir-fry until the chicken is lightly browned, 2
to 3 minutes. Add the cabbage and beans sprouts and stir-fry the entire
mixture (including the celery and onion) for 4 to 5 minutes. Add the
chicken stock and soy sauce and bring to a boil. Add the cornstarch
mixture and stir until the mixture thickens. Adjust the consistency with
a little more chicken stock or cornstarch mixture if necessary. Place
the rice on a serving platter or divide it among 4 to 6 dinner plates.
Top with the chicken mixture followed by the crispy chow mein noodles
and serve immediately. Serves 4 to 6.

sharon

Chicken Chow Mein

Serves 4 to 6

1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:
1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch

Sauce:
1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water

Other:
1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion (scallion, spring onion)
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds

One or 2 hours before cooking, rinse the mung bean sprouts so that they have
time to drain thoroughly.
Cut the chicken into thin strips. Add the marinade ingredients, adding the
cornstarch last. Marinate the chicken for 20 to 25 minutes.
The following 3 steps can be completed while the chicken is marinating:
To prepare the sauce, whisk the water or chicken broth with the oyster sauce,
soy sauce, salt, pepper and cornstarch and water mixture and set aside.
Soften the noodles by placing them in boiling salted water. Plunge into cold
water to stop the cooking process and drain thoroughly.
Wash all the vegetables as needed. Cut the celery and the bok choy into
1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel
the stalks until no more strings come out, and slice thinly on the diagonal.
Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper
in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice
the green onion. Heat a wok or frying pan over medium-high to high heat. Add 2
tablespoons oil. When the oil is hot, add the noodles. Fry in batches until
golden. Remove the noodles from the pan.
Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown
briefly, then stir-fry until the redness is gone and the meat is nearly cooked
through. Remove the cooked meat and onion from the pan.
Cook the rest of the vegetables separately, except for the green onion,
seasoning each with a bit of salt while stir-frying if desired. When cooking
the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove
each of the vegetables from the pan when finished stir-frying. Add more oil as
needed. Give the sauce a quick stir. Add all the ingredients back into the
wok, making a "well" in the middle if the wok for the sauce. Add the sauce,
stirring quickly to thicken. Mix everything together. Stir in the green
onions. Pour the cooked vegetable and sauce mixture on top of the noodles.
Garnish the chow mein with the toasted sesame seeds. Serve hot.

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duckie ®

Chicken Chow Mein

1 Tbs oil
1.5 lbs boneless, skinless chicken breasts, cut in 1"
pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 Tbs sugar
1/3 cup light soy sauce
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 clove garlic, crushed
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water

Heat oil in skillet and brown chicken (if you don't have
time to do this, you can skip it). Put chicken pieces in
crock pot. Add all ingredients except cornstarch and
water. Stir and cover; cook on low for 6 to 8 hours.

Turn to high. Combine cornstarch and cold water in a
small bowl; stir until dissolved. Stir into the crock pot
liquids. Keeping cover slightly ajar to allow steam to
escape, cook until thickened, about 15 to 30 minutes.
Serve over rice or with chow mein noodles. May be doubled
for 5-quart crock pot. Serves 6.