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Dry Chicken Chow Mein

I enjoyed this dish at a pot luck with some friends. It was creatively served to us in the triangular shave ice cups made out of paper. This is a unique “chow mein” recipe as the preparation is similar to dry fried saimin, but with the flavors of a Chinese style dish.

 

 


Posted By: Deirdre K Todd
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Prep Time: 25-30 minutes | Cook Time: 20 minutes | Ready In: 45-50 minutes
Ingredients: Print   Add to cart
US Metric

2 (12 oz.) pkg. ready to eat chow mein noodles

2 TB vegetable oil

1 lb. boneless, skinless chicken thighs, thinly sliced

1 medium onion, thinly sliced

3 stalks celery, thinly sliced, slivers

1 medium carrot, peeled, thinly sliced, slivers

¼ head cabbage, thinly sliced, shredded

1 (9 oz). bag bean sprouts or chop suey mix

Sauce:

1 clove garlic, minced

1 quarter ginger, peeled, minced

1 tsp. sugar

2 TB soy sauce

1 TB oyster sauce

Freshly ground black pepper


Cooking Process:

In a small mixing bowl; combine sauce ingredients. Marinate chicken 10-15 minutes. In a large skillet or wok over medium high heat; stir fry chicken in oil until cooked through. Add onion, celery and carrot. Stir fry until crisp tender. Toss in noodles, bean sprouts and cabbage and heat through. Serves 6-8.

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