Chicken Chow Mein

Chicken Chow Mein

Chicken Chow Mein


Makes 6 servings


Fried Noodles
3 teaspoons cornstarch, divided
2-1/2 tablespoons dry sherry, divided
2 tablespoons soy sauce, divided
2 whole boneless skinless chicken breasts, cut into 1-inch pieces
8 ounces boneless lean pork, cut into 1-inch pieces
1/2 cup water
2 teaspoons instant chicken bouillon granules
2 tablespoons vegetable oil
1 piece fresh ginger (1 inch square), peeled and finely chopped
1 clove garlic, minced
8 ounces deveined shelled shrimp
2 medium yellow onions, chopped
1 red or green pepper, thinly sliced
2 stalks celery, diagonally cut into 1-inch slices
8 green onions with tops, chopped
4 ounces cabbage (1/4 of small head), shredded


  1. Prepare Fried Noodles; set aside.
  2. Combine 1 teaspoon cornstarch, 1/2 tablespoon sherry and 1/2 tablespoon soy sauce in large bowl. Add chicken and pork; toss to coat well. Cover and refrigerate 1 hour.
  3. Combine remaining 2 teaspoons cornstarch, water, 2 tablespoons sherry, 1-1/2 tablespoons soy sauce and bouillon granules in small bowl; set aside.
  4. Heat oil in wok or large skillet over high heat. Add ginger and garlic; stir-fry 1 minute. Add chicken and pork; stir-fry until no longer pink in center, about 5 minutes. Add shrimp; stir-fry until shrimp turn pink, about 3 minutes.
  5. Add vegetables to wok; stir-fry until crisp-tender, 3 to 5 minutes. Add bouillon-soy sauce mixture. Cook and stir until sauce boils and thickens; cook and stir an additional minute.
  6. Arrange Fried Noodles on serving plate; top with chicken mixture.

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