Chicken Chow Mein

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 405, total fat 5 G., saturated fats 1 G., proteins 21 G., carbohydrates 69 G., fiber 4 G., cholesterol 50 mg, sodium 899 mg, sugar 6 G.

This chow mein variation features chicken pieces stir-fried with spices, shiitake mushrooms, and celery in a rich Asian sauce. The highlight of the dish is the crispy, fried noodles. Serve chow mein on its own or as a side dish with rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

90 g instant noodles or other Chinese egg noodles
1/4 tbsp. + 2 tbsp. l. peanut butter
0.5 cups chicken broth, homemade or store-bought
3 tablespoons oyster sauce
1 tbsp dark soy sauce + extra for serving
2 tsp cornstarch
1 teaspoon of sugar
1 skinless, boneless chicken breast (about 170g), cut into 5cm long strips.
1 teaspoon dark Asian sesame oil
1 tbsp. chopped ginger root
3 cloves garlic, crushed
1 green onion, chopped
Half a medium onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
10 dried shiitake mushrooms (soak in water to plump up, then thinly slice the caps)
1/3 cup thinly sliced canned water chestnuts
170 g fresh mung bean sprouts
3 cups boiled white rice, hot

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chow mein noodles, chicken breasts, shiitake mushrooms, ginger root, celery, soy sauce, chestnuts, oyster sauce, starch, bean sprouts

Cooking the dish according to the recipe:

Cook the noodles according to package directions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to remove excess water and pat the noodles dry with a towel.
In a large, seasoned skillet or nonstick skillet, heat 1/4 cup peanut oil over high heat. Add the noodles, spreading them out to coat the skillet evenly, and cook, turning once, until golden brown and crisp, about 8 minutes. Break up the noodles, stirring, toward the end of the cooking time. Transfer the noodles to a paper towel-lined plate and season with salt to taste. Set aside.

Drain excess oil and wipe out the skillet. Combine the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl and set aside. Drizzle the chicken with dark sesame oil, season with 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 green onion and cook, stirring, until fragrant, about 30 seconds. Add the chicken and cook until browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and cook, stirring, until crisp, about 2 minutes.
Add the water chestnuts and push them to the sides of the pan, leaving a hollow in the center. Pour the chicken broth mixture into the center, bring to a boil, and stir to coat the chow mein. Add the bean sprouts and remove from the heat. Season generously with pepper. Transfer the chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Add soy sauce.

Categories:

recipe / Calorie content of prepared meals / Pan / Winter dishes / Dinner / Main courses / Cereals, legumes / Pasta / Vegetables and mushrooms / Bird / / Food Network - recipes / Asian cuisine

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