Wednesday, December 8, 2010

Chicken Chow Mein

Like many of you  we have been cooking lots of treats this Holiday Season. I was searching for a good recipe that would be healthy and liked by all members of my family. I was browsing some of my favorite recipe sites and found this recipe. It tastes fresh and is not at all greasy like some Chinese food can be. It could be very weight watcher friendly if you left our the rice and Chow Mein noodles. Try this recipe when you are feeling overloaded with sugar. You'll be glad you did.

Chicken Chow Mien
As seen at Jaimie Cooks it up
(Printable Version)
2 T olive oil
2 onions
2-3 C celery
2-3 C bean sprouts
1 8 oz package mushrooms
4 chicken breasts
salt and pepper

3 C water
3  Chicken bullion cubes
2 T soy sauce
1/2 t sugar
3 T cornstarch dissolved in 1/3 C water

Hot rice
Chinese Noodles
1. In a large skillet heat 1 T olive oil. Cut up the chicken breasts with a pair of cooking scissors. Add them to the pan and sprinkle with salt and cracked pepper. Cook over medium heat until the pieces are golden brown.  This  golden brown color is going to add some delicious flavor to your chow mien.

2. While the chicken is getting itself beautifully browned you are going to be chopping up your veggies. The long noodle like things pictured at the far left are bean sprouts. You can find them at any grocery store, though (Jaimie didn't  recommend buying them at Walmart. They sale them in a prepackaged bag, and are very rarely fresh) Albertsons has the best quality I have found. I always make this the same day I purchase the bean sprouts....they do not keep very well.
3. When your chicken is browned, set it aside. Add 1 T olive oil to the same skillet you cooked the chicken in. Add your veggies and cook on medium heat for about 15 minutes, or until the veggies are crisp tender.
4. While your veggies are cooking put the water, bullion, soy sauce, and sugar in a small sauce pan. Heat until boiling, and add the cornstarch/water mixture. Stir it in thoroughly. The sauce should thicken quickly. Set aside.
5. When your veggies are done, add the chicken and the sauce back into the skillet with the veggies. Heat through and serve with rice and Chinese noodles

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