CHICKEN CHOW MEIN3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1 1/2 pounds skinless, boneless chicken pieces (I like a combination of breast and thigh pieces)
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli
- Prepare spaghetti according to package directions.
- Over a medium high flame heat the peanut oil in a heavy skillet.
- Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
- Remove with a slotted spoon.
- Cut chicken into bite size pieces.
- Add a bit more oil and saute’ chicken pieces.
- Remove with a slotted spoon.
- Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes until it begins to thicken.
- Whisk the cornstarch into the cold water until smooth. Add to the broth mixture and bring to a boil.
- Add vegetable mixture and chicken pieces back in, heat through and coat well.
- Toss with prepared pasta and heat through.
I use my salad spinner for draining pasta to get all the excess water out.
