Chicken Chow Mein

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Chow Mein, how dare I? Yes, I did dare because I like the crunch, the taste, and the sauce that pours over a plate of white rice so smoothly.

Ingredients

1 Tbsp Granulated Onion Powder
1 Tbsp Granulated Garlic Powder
1 Bunch Baby Bok Choy
1 Pound Bean Sprouts
2 Tbsp Knorr Chicken Stock (add to 2 cups water) or 2 cups prepared Chicken Broth
½ Large Vidalia Onion, chopped
¼ Green Cabbage, chopped
1 Package Shredded Carrots
2 Stalks Celery, sliced
2 Cups Nishiki Sushi Rice / 4½ Cups Water (cook per package instructions)
4 Tbsp Soy Sauce
¼ Cup Yoshida Sauce
1 Tsp Chinese 5 Spice Powder
1 Small Can Water Chestnuts
3 Tbsp Sesame Oil
3 Tbsp Olive Oil
¼ Red Bell Pepper
1 Tsp Salt
½ Tsp Ground Ginger
½ Tsp White Pepper
½ Deboned Roasted Chicken
1 Tbsp Cornstarch mixed with ½ Cup Water

Method

Prepare Sushi Rice according to cooking instructions on the package — it takes 20 minutes or more to become tender. Start this first.

In a large pan on medium heat, combine the Olive Oil and Sesame Oil.

Add Celery, Onions, and Carrots and cook for 10 minutes.

Add Bean Sprouts, Cabbage, and Water Chestnuts. Season with 5 Spice Powder, Ginger, White Pepper, Salt, Garlic Powder, and Onion Powder. Mix together well.

Pour in 2 Cups of Chicken Stock. Cover and simmer until vegetables are tender.

Finally add the cornstarch slurry, ¼ Cup Yoshida Sauce, and dashes of Soy Sauce, then add the Chicken. Stir to combine.

Serve over Sushi Rice and enjoy.

All my recipes are created with imagination and a desire to feed my family a delicious and filling meal. All measurements and instructions are provided with as much detail as possible — I hope you enjoy the end results as much as we have. Thank You.

Ingredients

Method

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