Thursday, October 1, 2015

chicken chow mein... 20 minutes

the goods:

1 pound chow mein noodles
2 boneless skinless chicken breasts, sliced into 1/2-inch strips
2 stalks celery, thinly sliced
2 tablespoons vegetable oil
3 cups thinly sliced cabbage
1 and 1/2 cups matchstick carrots
4 scallions, chopped
1 and 1/2 teaspoons minced ginger
2 garlic cloves, minced
5 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
1 and 1/2 teaspoons sesame oil

Prepare noodles according to package directions. In a small bowl, whisk together soy sauce, oyster sauce, sugar, and sesame oil; set aside. Heat oil in a wok over medium-high heat. Add chicken and celery and cook until chicken is halfway cooked through, about 4 minutes. Add cabbage, carrots, scallions, and ginger and saute until vegetables are tender and chicken is cooked through, about 4 minutes, adding garlic during last minute of cooking. Toss in pasta, then pour sauce mixture over top and toss to coat.

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