Chicken Chow Mein

I did not expect to enjoy this as much as I did. I’ve been going through the recipes to find ones that do not need the oven since mine is out of commission till further notice. I may be able to borrow a friend’s oven while they are at work but that is TBD.
I would definitely make this again. I will have to put this on my list of meals I would make for others. Also, this is another easily adaptable recipe. Not doing rice? use a cauliflower rice. Want to make it vegan/vegetarian? Add extra vegetables or tofu and use vegetable stock.

Chicken Chow Mein

1.5lb chicken cut into thin strips
1/2 Tbsp. Cornstarch
1/2 Tbsp. Salt
1 1/2 Tbsp. Mirin or cooking wine
1 green bell pepper, cut into strips
2 carrots, cut into thin slices
1 onion, cut into slices
1 can bamboo shoots, drained and sliced
1 can bean sprouts, drained
1 cup chicken stock
3 Tbsp. cornstarch
5 Tbsp. soy sauce
Vegetable oil
Crunchy Chow Mein Noodles

Combine chicken, cornstarch, salt and mirin. Refrigerate and marinade at least 30 minutes. In a bowl whisk together chicken stock, cornstarch and soy sauce, set aside. Heat a few tablespoons of oil in a large skillet or wok over medium high. Cook chicken then transfer to a dish and set aside. Add in another tablespoon of oil and cook the carrots for a few minutes followed by the onion, pepper and bamboo shoots. Cook till vegetables are tender then add in the bean sprouts. Lastly add the chicken back in along with the stock mixture. Let cook until sauce is thickened. Serve over rice topped with chow mein noodles.

Rating: 1 out of 5.

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