Chicken Chow Mein

Chicken Chow Mein

This is one of our favorites. I honestly like it better than take out!

INGREDIENTS:

3 large chicken breasts
3 heads of broccoli
2 cups of shredded carrots
2 cups shredded green cabbage
1 large onion, thinly sliced
1 Bok Choy cabbage, thinly sliced
3 cloves of garlic, minced
2 Tbsp butter
olive oil
sesame oil
6 cups of chicken stock
4 Tbsp soy sauce
6 Tbsp corn starch
1 bag of dry chow mein noodles

DIRECTIONS

Thinly slice up chicken. I like to cut the breast in half and thinly slice it that way.

In a large pot or wok, circle the pan with sesame and olive oil. Heat up on medium high heat.

Add the chicken, salt and pepper a little and saute until completely cooked through. While the chicken is cooking you can start to cut up the vegetables. I use shredded carrots, but you can chop your own. Whatever is easiest. If you have never used Bok Choy, don't worry, it is easy to work with. Cut the root end off, and wash in between the stocks, because they can hold onto dirt. Thin slice the onion, and make sure the broccoli pieces aren't too big or they wont cook evenly.

Once chicken is cooked through, remove it from the pan and set aside in a different bowl.

Spin the pan again with both types of oil, plus add the butter. Add the chopped veggies into the hot pan, and start to saute for 3 or so minutes, stirring around. Add garlic and soy sauce and stir. Add 5 cups of chicken stock to the veggies and bring to a boil. Add chicken into the cooking vegetables and boil until all of the veggies are tender.

In small bowl, add the remaining cup of chicken stock and the 6 Tbsp of cornstarch and whisk together. Once the veggies are tender and the liquid is boiling, slowly add the cornstarch mixture and stir until thick and bubbly. If you want it any thicker, just add a little more cornstarch to a few Tbsps cold water and stir into the pan.

Serve over a bed of chow mein noodles and soy sauce to taste. Enjoy!!! :)

Comments

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