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Chicken Chow Mein

Description: Chicken with noodles, mushrooms, onions, etc. Everyone prepares this dish a little differently. This was pretty close to my ideal version, but I'm still working on it. Prepare the sauce and chop all the vegetables before you begin.
Yield: 4 servings


Qty Unit Ingredient
2 Chicken Breasts
1/2 c. Soy Sauce
1/2 c. Water
1 Tbsp. Ground Ginger
3 cloves Garlic (minced)


  1. Combine all ingredients in a bag
  2. Refrigerate for 4-6 hours


Qty Unit Ingredient
2 Brined Chicken Breasts
3/4 c. Flour (for dredging)
Olive Oil


  1. Cube chicken breasts
  2. Dredge chicken in flour
  3. Heat olive oil in large skillet over medium high heat
  4. Brown chicken and remove from pan


Qty Unit Ingredient
1/2 c. Soy Sauce
1 Tbsp. Rice Wine (or Dry Sherry)
1 tsp. Oyster Sauce
1 tsp. Sesame Oil
2 tsp. Corn Starch


  1. Combine soy sauce, rice wine, oyster sauce, and sesame oil
  2. Whisk in corn starch until disolved


Qty Unit Ingredient
1 stalk Celery (Cut thin on diagonal)
1/2 Yellow Onion (Coarsely chopped)
4 oz. Mushrooms (sliced)
1 can Bamboo (Sliced)
2 c. Mung Bean Sprouts
3 cloves Garlic (minced)
1 1/2 tsp. Ground Ginger
8 oz. Asian Noodles (prepared according to package directions)


  1. After removing chicken from the pan, add celery and onion
  2. Cook until onion is softened
  3. Add mushrooms, bamboo, and bean sprouts
  4. Cook until mushrooms and bean sprouts soften
  5. Add garlic and ginger and cook for about a minute
  6. Re-introduce chicken and add sauce
  7. Add cooked noodles
  8. Mix until sauce coats chicken and noodles
  9. Serve

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Copyright 2005-2009, Kevin Worcester