Main Course: Chicken Chow Mein
Published in ArcaMax Chef
4 skinless boneless chicken breasts
3 cloves garlic, minced
2 Tbsp. cooking oil
1 cup chicken broth
3 stalks celery; diced
1/2 pound bean sprouts
1 onion, chopped
1 head napa (chinese) cabbage, coarsely chopped
3 Tbsp. soy sauce
2 Tbsp. dry sherry
2 Tbsp. hoisin sauce
2 tablespoons minced fresh ginger
1 Tbsp. oyster sauce (optional)
3 Tbsp. cornstarch
1 package chow mein style crispy noodles
Thinly slice the chicken breasts. Saute chicken and garlic in oil for 2 minutes. Add vegetables and stir fry for 3 minutes. Add 1/2 cup broth and cover and cook for 3 more minutes. Meanwhile, mix remaining 1/2 cup broth, soy sauce, dry sherry, hoisin sauce, ginger, oyster sauce and cornstarch together. Add mixture to vegetables and cook for another 3 minutes. Serve over crisp noodles with Chinese hot mustard and extra soy sauce on the side.
The Skinny: Use fat free chicken broth and low fat noodles.
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