Priscilla's Chicken Vegetable Chow Mein
I made this recipe for the first time tonight for dinner and it went over very well! It was even requested to be a regular "menu" item I make for my sister and her husband!
Yield: 6
Calories: 441 Protein: ~35 g
Ingredients:
Chow Mein Sauce:
6 tbsp low sodium soy sauce
1 tsp minced garlic
2 tbsp hoisin sauce
1 1/2 tbsp white cooking wine
1 1/2 tsp granulated sugar
1 tsp sesame oil
1 tsp sriracha, optional and to taste
Stir-fry:
1 tbsp olive oil or vegetable oil
1 1/2 lb chicken breast, diced into 1/2 - 1" chunks
1/2 tbsp minced garlic
2-3 oz yellow or sweet onion, sliced thin
2 medium carrots, cut into thin strips
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
9 oz fresh broccoli, cut into small florets
12 oz chow mein noodles
For Garnish:
2 stalk green onion, sliced into thin slices
2 tsp sesame seeds
Instructions:
1. Cook chow mein noodles per package instructions. I used La Choy and boiled them for 3 minutes. Drain the water and set aside. Add about 2 tsp of oil and stir so they won't stick together.
2. Heat about a tbsp of olive oil in a wok (or large pan) on medium high heat. Add the diced chicken and cook until done. While that cooks, mix the sauce ingredients in a medium bowl. Remove the chicken from the wok and set aside. Dispose of the oil from the chicken properly.
3. Add a small amount of oil back into the wok on medium heat. Add the onion and garlic and cook while stirring for about 1 minute. Toss while cooking so they don't burn.
4. Add the carrot and broccoli florets. Heat while stirring for about 3 - 4 minutes. Add the peppers next and cook for another 3 - 4 minutes, while tossing all the ingredients so they get cooked evenly.
5. Add the chow mein noodles and sauce and stir well. Add the chicken and mix well, tossing ingredients until the sauce has covered everything.
6. Top with the sliced green onions and sesame seeds, tossing again to mix well. Season with additional sriracha if needed. Serve hot!
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