Ingredients:
10 ounces chicken breast
Potato starch
Canola oil
3 teaspoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 teaspoon cornstarch
Directions:
Diced chicken breast lightly coated with potato starch
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic, green onions, chili paste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
Note from Michelle: Next time, I'll do half-and-half vinegar and sugar (this time I did less sugar to vinegar and regretted it).
The chili paste is ESSENTIAL!
Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts
Tuesday, October 26, 2010
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
Ingredients
* 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
Directions
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.
Chicken Chow Mein
Makes: 8 (1-cup) servings Start to Finish: 25 minutes
View Nutrition Facts
Ingredients
* 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
Directions
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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