Chicken Chow Mein from 'The Chinese Takeout Cookbook

Name: Chicken Chow Mein from 'The Chinese Takeout Cookbook
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 0 teaspoons freshly ground white or black pepper; 1 medium carrot, julienned; 59 milliliters chicken stock; 6 dried shiitake mushrooms; 283 grams thin dried Chinese egg noodles; 237 milliliters fresh bean sprouts; 1 green bell pepper, sliced into thin strips; 1 Tbsp hoisin sauce; 4 servings Sauce; 4 servings Marinade; 1 medium onion or 1/2 large onion, thinly sliced; 1 Tbsps Chinese rice wine or dry sherry; 2 teaspoons sesame oil; 227 grams boneless, skinless chicken breasts, cut into 1/4-inch-thick slices; 2 Tbsps soy sauce; 3 Tbsps peanut or vegetable oil

Chicken Chow Mein from 'The Chinese Takeout Cookbook might be just the Chinese recipe you are searching for. This main course has 502 calories, 25g of protein, and 18g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a dairy free diet. Head to the store and pick up onion or, carrot, hoisin sauce, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Soak the shiitake mushrooms in warm water for 15 to 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the mushroom caps.

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Shiitake Mushrooms

Mushrooms

Water

Bring a large pot of water to a boil and cook the noodles 1 to 2 minutes less than stated in the package instructions, or just before al dente.

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Pasta

Water

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Pot

Drain the noodles, rinse under cold water, and drain again thoroughly.

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Pasta

Water

Transfer to a bowl and toss with the sesame oil.

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Sesame Oil

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Bowl

Prepare the marinade: In a small bowl, stir together the soy sauce, and rice wine.

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Rice Wine

Soy Sauce

Marinade

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Bowl

Add chicken, toss to coat, and let stand at room temperature for 10 to 15 minutes.

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Whole Chicken

Prepare the sauce: In a small bowl, stir together the chicken stock, soy sauce, hoisin sauce, and pepper. Set aside.

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Chicken Stock

Hoisin Sauce

Soy Sauce

Pepper

Sauce

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Bowl

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact.

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Water

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Frying Pan

Wok

Add 1 tablespoon of the peanut oil and swirl to coat the bottom.

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Peanut Oil

Add the chicken and stir-fry until no longer pink on the outside but not yet cooked through, 2 minutes.

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Whole Chicken

Add the onion, bell pepper, carrot, bean sprouts, and mushrooms. Cook for another 2 minutes, until the vegetables are tender-crisp and the chicken is cooked through.

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Bean Sprouts

Bell Pepper

Vegetable

Mushrooms

Whole Chicken

Carrot

Onion

Remove from the wok and set aside.

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Wok

Swirl the remaining 2 tablespoons oil into the pan. When the oil is hot and glistening, add the noodles and stir-fry until some of the strands turn golden, about 2 minutes. Make a well in the middle of the noodles and pour in the sauce. Return the chicken and vegetables to the wok and stir until everything is well coated and heated through.

Ingredients you will need

Vegetable

Whole Chicken

Pasta

Sauce

Cooking Oil

Equipment you will use

Frying Pan

Wok

Transfer to a plate and serve.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground white or black pepper 1medium

carrot, julienned 59milliliters

chicken stock 6

dried shiitake mushrooms 283grams

thin dried Chinese egg noodles 237milliliters

fresh bean sprouts 1

green bell pepper, sliced into thin strips 1Tbsp

hoisin sauce 4servings

Sauce 4servings

Marinade 1medium

onion or 1/2 large onion, thinly sliced 1Tbsps

Chinese rice wine or dry sherry 2teaspoons

sesame oil 227grams

boneless, skinless chicken breasts, cut into 1/4-inch-thick slices 2Tbsps

soy sauce 3Tbsps

peanut or vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Tanian et Vincent Careme Terre Brulee Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.