Sunday, March 21, 2010

Chicken Chow Mein, suggested by Alison

From Parents magazine...there was a feature about getting kids to eat more "globally" (ie: beyond chicken nuggets, lol.) So, they asked several chefs with close ties to other countries to share recipes of what kids eat in those countries.

Chicken Chow Mein

Makes: 8 (1-cup) servings Start to Finish: 25 minutes
View Nutrition Facts

* 1 Tbsp. cornstarch
* 2 Tbsp. reduced-sodium soy sauce
* 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
* 1 lb. fresh or dry lo mein noodles
* 1/4 cup canola oil, divided
* 1 Tbsp. finely chopped fresh ginger
* 1 bunch scallions, white and green parts separated, sliced 1/8-inch thick
* 4 cloves garlic, thinly sliced
* 3 cups packed spinach
* Salt and pepper, to taste


1. Mix cornstarch and soy sauce in a bowl. Add chicken; marinate for 5 minutes.

2. Boil the noodles in a large pot of salted water until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer to a bowl filled with ice water. (It helps prevent the noodles from getting soft and sticky.) When they're cold, drain and toss them with 1 Tbs. canola oil.

3. Meanwhile, heat 2-1/2 Tbsp. oil on high in a large pan. Stir-fry chicken until almost cooked through, about 6 minutes; remove. Add 1/2 Tbsp. more oil to pan; stir-fry ginger, scallion whites, and garlic until oil is fragrant, about 30 seconds. Add the noodles, chicken, and spinach and stir-fry 1 to 2 minutes, until the chicken is cooked through. Season with salt and pepper. Garnish with scallion greens if your child likes them.

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