You said Simple. Here you go.
1 C of diced chicken
4 stalks of celery in diagonal slice
1/2 cup water chestnuts
2 c of bean sprouts
1tbs of soy sauce
1/2 of white pepper
bag of chinese noodles
cornstarch for thickening
corstarch you mix even amount of water and cornstarch together for your thickening agent. this is added at the end when the stir fry is about done.I need a simple recipe for chicken chow mein?
Easy Chicken Chow Mein
1 package fresh celery (sliced)
1 tablespoon olive oil or vegetable oil
1 cup bean sprouts
1 (4 ounce) can mushroom pieces, drained
1 (7 ounce) can sliced water chestnuts, drained
2 cups cut up cooked chicken
3 tablespoons cornstarch
1/4 cup water
1 (10 ounce) can condensed chicken broth
1/4 cup soy sauce
hot cooked rice
chow mein noodles
1. In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
2. Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
3. In a large bowl, blend cornstarch with water.
4. When smooth, add chicken broth and soy sauce to bowl.
5. Mix well and pour over meat and vegetables.
6. Bring to a boil, stirring until sauce thickens.
7. Reduce heat to low.
8. Cover and simmer 10 to 15 minutes.
9. Serve over hot, cooked rice and chow mein noodles.
CHICKEN CHOW MEIN
1/4 c. chopped onion
1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid)
2 tbsp. butter
2 c. diagonally sliced celery
1 (1 lb.) can bean sprouts, drained
3 tbsp. soy sauce
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. cornstarch
3 tbsp. water
1 1/2 c. cut-up cooked chicken or turkey
Chow mein noodles
In large skillet, cook and stir onion and mushrooms in butter until onion is tender. Add enough water to reserved mushroom liquid to measure 1 1/2 cups liquid. Stir into onion-mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes.
Blend cornstarch and water; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in chicken; heat through. Serve over chow mein noodles. Serves 4.
quick and easy chicken chow mein
4 tablespoons chopped onions
2 tablespoons butter
1 1/2 cups diced cooked chicken
1 cup diced celery
2 cups vegetables, of your choice (oriental,
carrots, water chestnuts, ect)
1 1/2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon cornstarch
chow mein noodles or rice
1. Brown onions in butter.
2. Add chicken, celery and other veggies.
3. Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
4. Simmer for 30 minutes.
5. Thicken with the 1 tablespoon cornstarch mixed with
just a little bit of water.
6. Serve over chow mein noodles or rice.
Chicken Chow Mein From Food Network Kitchens
http://www.foodnetwork.com/food/recipes/鈥?/a>
3 ounces dried chuka soba noodles, or other Chinese egg noodles
1/4 cup, plus 2 tablespoons peanut oil
Kosher salt
1/2 cup chicken broth, homemade or low-sodium canned
3 tablespoons oyster sauce
1 tablespoon dark soy sauce, plus more for the table
2 teaspoons cornstarch
1 teaspoon sugar
1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
1 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sprouts
3 cups cooked white rice, hot
Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.
Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.
Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside.
Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper.
Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
Stumbled accross this one, it actually came out pretty good, messy but pretty good.
Chow Mein Sandwich Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Viewers Choice
http://www.foodnetwork.com/food/recipes/鈥?/a>
1 pound dried thin Chinese egg noodles
Vegetable oil for deep frying, plus 2 tablespoons
4 cups chicken stock
1/4 cup cornstarch
1 large white onion, cut into long thin strips
2 stalks celery, trimmed and cut on the bias into thin pieces
1 tablespoon minced garlic
4 ounces mung bean sprouts, well rinsed and patted dry
1/4 cup molasses
4 hamburger buns, warmed
In a large pot of boiling water, cook the egg noodles until barely tender and still slightly firm. Drain, rinse under cold running water, drain, and pat dry.
In a deep fryer, heat the oil to 350 degrees F.
In 4 batches, add the noodles in a round strainer and cook until golden. Remove and drain on paper towels.
In a small bowl, combine 1 cup of the stock with the cornstarch, and stir to dissolve into a thin paste.
In a large wok or heavy pot, heat the remaining 2 tablespoons of oil over high heat. Add the onions, celery, and garlic, and stir-fry for 1 to 2 minutes. Add the bean sprouts and cook for 1 minute. Add the remaining 3 cups of stock and stir to heat through. Add the cornstarch slurry and cook, stirring until the mixture thickens. Stir in the molasses and remove from the heat.
To serve, place the bottom of 1 hamburger bun on each of 4 large plates lined with waxed paper. Place a fried noodle round on the bun and top with the chow mein. Top with the remaining hamburger buns and wrap tightly in the wax paper. Serve immediately.
Buy the canned stuff by Chun King at the supermarket...........it's a home run!
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