Wednesday, April 8, 2009

Chicken Chow Mein

I can't believe that I have not posted this yet. It is one of my favorites. This is how I discovered that my son loves sugar snap peas. I also like that you use Chinese egg noodles instead of Yakisoba. I got this from my baby food cookbook called, "First Meals." I love the cute presentations of food in there and with my kids, it is how you present it sometimes.

1 large chicken breast (I use about 3 Costco)
1/4 lb fine Chinese egg noodles (found in the asian section, I use the whole bag)
1 Tbsp veg. oil
1 1/2 Tbsp sesame oil
1 garlic clove, peeled and crushed
1 1/3 cups shiitake mushrooms
1 1/4 cups sugar snap peas
1/2 small red pepper, cut into thin strips
1/2 cup baby sweet corn, cut into quarters
4 green onions, finely sliced
1 cup zucchini
1 cup bean sprouts (I don't use these)

2 Tbsp soy sauce
2 Tbsp sake (I just use more soy sauce)
1 Tbsp soft brown sugar
(If using more chicken, double the marinade)

Mix together the ingredients for the marinade and marinate the chicken for 10 minutes. Strain and reserve the marinade. Cook the noodles in boiling, lightly salted water according to the instructions on the package, then set aside.
Heat the heat vegatable oil in a wok or frying pan and stir-fry the chicken for 5-6 minutes and set aside.
Heat the sesame oil in the wok. Add the garlic and stir-fry for a few seconds. Add the shiitake mushrooms, sugar-snap peas , red pepper, and baby corn and cook for 4 minutes, stirring occasionally. Add the green onions, zucchini, and bean sprouts and continue to cook for 4 minutes, stirring occasionally.
Add the chicken and noodles together with the reserved marinade. Stir-fry for 1-2 minutes or until the noodles are completely heated through.

1 comment:

Julie said...

THis was really good, amber! I just modified based on the veggies that I had... added some broccoli. I might add some ginger and garlic to the marinade next time too. Very yummy!