Chicken Chow Mein

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces chinese-style thin egg noodles
• salt
• vegetable oil (for frying)
• 2 whole chicken breasts
• 8 ounces boneless lean lamb
• 3 teaspoons cornstarch, divided
• 2 1/2 tablespoons dry sherry, divided
• 2 tablespoons soy sauce, divided
• 1/2 cup water
• 2 teaspoons instant chicken bouillon granules
• 2 tablespoons vegetable oil
• 1 piece fresh ginger, peeled and finely chopped (1-inch square)
• 1 garlic clove, minced
• 8 ounces deveined shelled shrimp
• 2 medium yellow onions, chopped
• 1 red peppers or 1 green pepper, thinly sliced
• 2 stalks celery, diagonally cut into 1-inch slices
• 8 green onions, chopped (with tops)
• 4 ounces cabbage, shredded (1/4 of small head)

Recipe

• 1 fried noodles:.
• 2 cook noodles according to package directions until tender yet still firm, about 2 to 3 minutes; drain. rinse under cold water and drain again.
• 3 prepare jelly-roll pan or cookie sheets by placing several layers of paper towels on. spread cooked noodles over paper towels; allow to dry 2 to 3 hours.
• 4 heat oil in wok or large skillet over medium-high heat to 375°f . with slotted spoon or tongs, lower a small portion of noodles into hot oil. cook until golden brown, about 30 seconds.
• 5 drain noodles on paper towels. repeat until all noodles are fried.
• 6 chow mein:.
• 7 remove skin and bones from chicken breasts.
• 8 cut chicken and lamb into 1-inch pieces.
• 9 in large bowl, combine 1 teaspoon cornstarch, 1 ½ teaspoons sherry and 1 ½ teaspoons soy sauce. add chicken and lamb, tossing to coat well. cover and refrigerate 1 hour.
• 10 combine remaining 2 teaspoons cornstarch, 2 tablespoons sherry, 1 ½ tablespoons soy sauce, water and bouillon granules in small bowl; set aside.
• 11 heat oil in wok or large skillet over high heat. toss in ginger and garlic, stir-frying 1 minute. add chicken and lamb; stir-fry until cooked through and no longer pink in center, about 5 minutes. add shrimp; stir-fry until shrimp turns pink, about 3 minutes.
• 12 toss veggies into wok; stir-fry until crisp-tender, 3 to 5 minutes. add bouillon-soy sauce mixture. cook and stir until sauce boils and thickens; cook and stir an additional minute.
• 13 arrange fried noodles on serving plate; top with chicken mixture and enjoy!