Description
Quick and easy chicken chow mein that is better than takeout!
Ingredients
- 3 whole Chicken Breasts, Sliced Thin
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Cooking Sherry
- 8 ounces, weight Thin Rice Noodles
- 2 Tablespoons Olive Oil, Divided
- 8 whole Button Mushrooms, Sliced Thin
- 2 whole Large Carrots, Julienned
- 1 whole Red Pepper, Sliced Thin
- 1 whole Small Onion, Sliced Thin
- 12 whole Asparagus Spears, Chopped In One Inch Pieces
- ½ cups Chicken Broth
- 1-½ Tablespoon Hoisin Sauce
- ½ teaspoons Black Pepper
- 1 clove Garlic, Minced
Preparation
In a medium bowl, combine chicken with soy sauce and cooking sherry, stirring to coat. Marinate at room temperature for 10–15 minutes. Cook noodles in a large pot of boiling water, according to package directions, about 2 minutes, or until just tender.
In a large skillet or wok, heat 1 tablespoon of the oil over medium heat. Add marinated chicken and cook, stirring until just cooked through, about 3–4 minutes. Remove to another bowl and cover with foil to keep warm. Add another splash of oil, and all the vegetables to skillet. Stir fry veggies until tender-crisp, 2–3 minutes, then remove to another bowl and cover to keep warm.
Add a bit more oil to pan to heat. In a small bowl, whisk together chicken broth, hoisin sauce, black pepper and garlic. Set aside.
Add cooked noodles to skillet and stir fry for 2–3 minutes, until heated through and starting to turn golden. Make a well in center of noodles and pour in sauce. Add back chicken and veggies, and stir everything to coat it all with sauce. Continue to cook until everything is heated through.
Recipe adapted from The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home, by Diana Kuan.
