Sunday, August 16, 2009

Chicken ChowMein


3 tbsp dark soy sauce
250g skinned, boned chicken, shredded
250g egg noodles
1 tsp cornstarch
6 tbsp chicken stock or water
3 tbsp vegetable oil
1 piece ginger (1-inch), finely chopped
2 tsp finely chopped garlic
4 scallions, sliced
1 c green beans, cut into 1 inch pieces
1 small carrot, cut into matchstick strips
1 red pepper, seeded, finely sliced
3/4 c bean sprouts


In a bowl, mix together soy sauce and 1 tsp garlic. Add chicken and marinate 30 minutes.

Cook noodles according to package directions. Drain well and set aside.

Mix cornstarch and chicken stock. Set aside.

In a wok or large skillet, heat oil. Add ginger and garlic. Stir-fry 15 to 20 seconds, then add chicken and stir-fry 2 to 3 minutes longer until chicken is cooked. Add scallions, beans, carrot and red pepper. Stir-fry 1 minute. Add noodles and bean sprouts. Stir-fry 30 seconds, then add cornstarch mixture and stir-fry until sauce thickens and coats ingredients.

Serve immediately.

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