There is nothing like a good meal out...even better when you can have a good quality meal at home. I am a fan of Asian cooking (though by no means any good at it), and this is a great and easy recipe.
I added free range egg noodles (fresh noodles found in the produce aisle or fresh pasta aisle of your grocery store) and interpreted the chinese noodles to mean the crunchy chow mein noodles you can buy in a can from the Asian food aisle in most grocery stores.
I also added carrots (sliced thinly) to add some color and a healthy crunch!
Recipe from Jamie Cooks It Up!
Time: 45 minutes total
Yield: 6 Servings
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 (crunchy chow mein 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. See how pretty they are? This beautiful golden brown color is going to add some screaming delicious flavor to your chow mien.
2. While the chicken is getting itself beautifully browned you are going to be chopping up your veggies.
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.
No comments:
Post a Comment