Dry Chicken Chow Mein
I enjoyed this dish at a pot luck with some friends. It was creatively served to us in the triangular shave ice cups made out of paper. This is a unique “chow mein” recipe as the preparation is similar to dry fried saimin, but with the flavors of a Chinese style dish.
2 (12 oz.) pkg. ready to eat chow mein noodles 2 TB vegetable oil 1 lb. boneless, skinless chicken thighs, thinly sliced 1 medium onion, thinly sliced 3 stalks celery, thinly sliced, slivers 1 medium carrot, peeled, thinly sliced, slivers ¼ head cabbage, thinly sliced, shredded 1 (9 oz). bag bean sprouts or chop suey mix Sauce: 1 clove garlic, minced 1 quarter ginger, peeled, minced 1 tsp. sugar 2 TB Aloha shoyu 1 TB oyster sauce Freshly ground black pepper
In a small mixing bowl; combine sauce ingredients. Marinate chicken 10-15 minutes. In a large skillet or wok over medium high heat; stir fry chicken in oil until cooked through. Add onion, celery and carrot. Stir fry until crisp tender. Toss in noodles, bean sprouts and cabbage and heat through.