It has recently come to my attention that my son is OBSESSED with Chicken Chow Mein. Like inhales it and thinks about it when he isn’t eating it and really really REALLY loves it……and since I really really REALLY love him, here’s my inaugural Chicken Chow Mein recipe! (Hubster had Teriyaki Chicken and Lo Mein noods, stir fry style because he is veggie phobic. :D)

Ingredients:

1.5 lb of chicken breast, sliced thinly against the grain

1 small onion, sliced

3 scallions, sliced thinly on a bias

1 carrot, peeled and sliced thinly on a bias

1 TBSP fresh grated ginger

2 cloves garlic, smashed and minced finely

2 c. bean sprouts, blanched for 30 seconds and shocked in ice water

4 stalks celery, sliced

1 c. water chestnuts, sliced

1 qt. good quality chicken stock plus 1/2 c.

1/4 c. soy sauce

2 TBSP corn starch

salt and pepper to taste

Package of crispy Chow Mein noods

Instructions:

Step 1—In a small bowl, whisk together corn starch and 1/2 c. chicken stock. Set aside. Heat a couple TBSP of EVOO in a large saute pan over medium high heat, stir fry the chicken until cooked through. Remove from pan with slotted spoon and set aside on plate.

Step 2—Add a couple more TBSP of EVOO to pan, and begin to lightly stir fry your prepped veggies, minus the sprouts and scallion. Cook over medium until onions begin to turn transparent, then add sprouts, scallions, and chicken back to pan. Season with salt and pepper, and stir well.

Step 3—Pour soy sauce and chicken stock in and stir. Allow to cook for approx 5 minutes, then stir in slurry of corn starch and chicken stock from earlier on. Bring to a hard simmer for 5 minutes more, stirring all the while. Remove from heat once sauce has thickened….sauce will continue to thicken some off the heat as well.

Serve over either crunchy noods, or pan fried noods, or no noods……dealer’s choice!