Chicken Chow Mein from 'The Chinese Takeout Cookbook
Chicken Chow Mein from 'The Chinese Takeout Cookbook requires approximately 50 minutes from start to finish. This recipe makes 4 servings with 502 calories, 25g of protein, and 18g of fat each. For $1.43 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Serious Eats has 423 fans. Head to the store and pick up onion, soy sauce, rice wine, and a few other things to make it today. Several people really liked this main course. This recipe is typical of Chinese cuisine. It is a good option if you're following a dairy free diet. Overall, this recipe earns an awesome spoonacular score of 88%. Chinese Take-Out Chicken Chow Mein With Crispy Noodles, Egg Drop Soup from 'The Chinese Takeout Cookbook, and Dry-Fried Green Beans from 'The Chinese Takeout Cookbook are very similar to this recipe.
Servings: 4
Ingredients:
Sauce
1/4 teaspoon freshly ground white or black pepper
1 medium carrot, julienned
1/4 cup chicken stock
6 dried shiitake mushrooms
10 ounces thin dried Chinese egg noodles
1 cup fresh bean sprouts
1/2 green bell pepper, sliced into thin strips
1 tablespoon hoisin sauce
Marinade
1 medium onion or 1/2 large onion, thinly sliced
1/2 tablespoon Chinese rice wine or dry sherry.jpg)
2 teaspoons sesame oil
1/2 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick slices
1 1/2 tablespoons soy sauce
3 tablespoons peanut or vegetable oil
Equipment:
pot
bowl
frying pan
wok
Cooking instruction summary:
Procedures 1 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. 2 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. Drain the noodles, rinse under cold water, and drain again thoroughly. Transfer to a bowl and toss with the sesame oil. 3 Prepare the marinade: In a small bowl, stir together the soy sauce, and rice wine. Add chicken, toss to coat, and let stand at room temperature for 10 to 15 minutes. 4 Prepare the sauce: In a small bowl, stir together the chicken stock, soy sauce, hoisin sauce, and pepper. Set aside. 5 Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the peanut oil and swirl to coat the bottom. Add the chicken and stir-fry until no longer pink on the outside but not yet cooked through, 2 minutes. 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. Remove from the wok and set aside. 6 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. Transfer to a plate and serve.
Step by step:
1. 1
2. 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.
3. 2
4. 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.
5. Drain the noodles, rinse under cold water, and drain again thoroughly.
6. Transfer to a bowl and toss with the sesame oil.
7. 3
8. Prepare the marinade: In a small bowl, stir together the soy sauce, and rice wine.
9. Add chicken, toss to coat, and let stand at room temperature for 10 to 15 minutes.
10. 4
11. Prepare the sauce: In a small bowl, stir together the chicken stock, soy sauce, hoisin sauce, and pepper. Set aside.
12. 5
13. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact.
14. Add 1 tablespoon of the peanut oil and swirl to coat the bottom.
15. Add the chicken and stir-fry until no longer pink on the outside but not yet cooked through, 2 minutes.
16. 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.
17. Remove from the wok and set aside.
18. 6
19. 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.
20. Transfer to a plate and serve.
Nutrition Information:
covered percent of daily need
