Another popular standard Chinese Restaurant dish. Always one that’s ordered for take out. This is a simple recipe, full of typical vegetables but feel free to add your favorite stir fry green vegetable (broccoli, choi sum, bok choy, kai choy, won bok).
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Chicken & Pork Chow Mein
Another popular standard Chinese Restaurant dish. Always one that’s ordered for take out. This is a simple recipe, full of typical vegetables but feel free to add your favorite stir fry green vegetable (broccoli, choi sum, bok choy, kai choy, won bok).
Ingredients
- 12 oz. chow mein noodles or cake noodles, cooked according to package directions
- 1 TB vegetable oil
- 1 TB Aloha shoyu
- 1/2 lb. chicken breasts, 1-inch pieces
- 1/2 lb. lean pork, 1-inch pieces
- 2 TB vegetable oil
- 1 large onion, thinly sliced
- 2 stalks celery, thinly sliced
- 1 medium carrot, thinly sliced, slivers
- 1/4 medium head cabbage, shredded
- 6 stalks green onion, chopped
Marinade:
- 1/2 TB sherry
- 1/2 TB Aloha shoyu
- 1 tsp. cornstarch
- 1 inch ginger, minced
- 1 clove garlic, minced
Sauce:
- 3/4 c. chicken broth
- 1 TB corn starch
- 2 TB oyster sauce
- 1 TB Aloha shoyu
- 1 TB sherry
Instructions
- In a small mixing bowl; combine marinade ingredients.
- Marinate chicken and pork 20 minutes.
- Prepare noodles: In a large skillet or wok; heat TB of oil.
- Add noodles and TB of soy sauce. Stir-fry until noodles are light brown, 2 minutes.
- Place noodles onto serving plate. Keep warm. In a mixing bowl; combine sauce ingredients.
- Reserve.
- Into skillet or work over medium high heat; stir fry chicken and pork in oil.
- Stir-fry until cooked through, 5 minutes.
- Add onions, celery, carrots, cabbage and green onion.
- Stir-fry 2 minutes until vegetables are crisp tender.
- Stir in sauce mixture.
- Bring to a boil; stirring until thickened.
- Spoon over noodles.
How To Serve:
- Serves 6.
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