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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.

Posted By: Deirdre K Todd
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Prep Time: 25-30 minutes | Cook Time: 20 minutes | Ready In: 45-50 minutes
Ingredients: Print   Add to cart
US Metric

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
1 clove garlic, minced
1 quarter ginger, peeled, minced
1 tsp. sugar
2 TB Aloha shoyu
1 TB oyster sauce
Freshly ground black pepper

Cooking Process:

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.

how to serve:
Serves 6-8.