|Chicken Chow Mein|
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Chicken Chow Mein
1/4 cup reduced-sodium soy sauce
Start heating a large pot of water to boiling for the pasta. In a small
bowl, combine the soy sauce, hoisin sauce, sherry, ground ginger, and
hot pepper sauce and stir to blend. Set aside. In a large nonstick skillet,
heat the oil until hot but not smoking over
Add the garlic, scallions, and fresh ginger to the pan and cook, stirring frequently, until the scallions are tender, about 2 minutes. Stir in the bell pepper, celery, and mushrooms and cook until the bell pepper is crisp-tender, about 4 minutes. Add the cabbage and water chestnuts, cover, and cook until the cabbage has wilted, about 4 minutes. Stir the soy sauce mixture again and add to the pan. Add the chicken and cook, uncovered, stirring frequently, until the chicken is cooked through, about 1 minute longer.
Meanwhile, cook the fettuccine in the boiling water until just tender.
Drain well. Transfer the chicken mixture to a large bowl, add the fettuccine,
and toss to combine. Spoon the chicken chow mein onto a platter and serve.
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