Chicken Chow Mein

Baked chicken with fresh vegetables will bring the authentic taste of Chinese cuisine to your home plates.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 200 g Pasta, noodles, fresh

  • 600 g Meat, chicken, breasts

  • 3 teaspoons Koruzni škrob

  • 2 spoons Alcohol, Wine, Red

  • 4 spoon Soy sauce, shoyu

  • 125 ml Soup base, chicken, cube

  • 2 spoons Oil, plant, coconut

  • 1 teaspoon Spices, ginger, ground

  • 1 pod Garlic, fresh

  • 3 pieces Onion, young

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, green, fresh

  • 2 piece Green, raw

  • 80 g Cabbage, Chinese (pe-tsai), fresh

  • 1 handful Alfalfa sprouts

  • pieces Oil, vegetable oil, canola

Steps

  1. Place a pot with salted water on the stove and bring it to a boil. Add Chinese egg noodles to the boiling water and cook for 3 minutes. Rinse them under running water and drain well. Heat oil for frying in a wok, and using a slotted spoon, place the noodles in the hot oil. Fry them until they turn golden brown (no more than 30 seconds). Remove the fried noodles and place them on paper towels to drain.

  2. Wash the chicken breasts, clean them, and cut them into 3 cm cubes. In a large bowl, mix together 1 teaspoon of cornstarch, 1 teaspoon of sherry, and 2 tablespoons of soy sauce. Add the chicken pieces and mix all the ingredients well. Place in the refrigerator until ready to cook.

  3. Thoroughly wash the bell peppers, remove the seeds, and slice them thinly. Wash the onions and slice them into rings. Peel the garlic, crush it with a knife, and finely chop. Wash the green onions thoroughly and slice them into rings. Rinse the bean sprouts under running water and dry them. Wash the cabbage and cut it into thin strips.

  4. In a small bowl, mix the broth base, 2 teaspoons of cornstarch, 1 tablespoon of sherry, and 2 tablespoons of soy sauce. Remove the meat from the refrigerator. Heat coconut oil in a wok, add ginger and chopped garlic, and sauté together for 1 minute. Add the chicken to the wok and stir-fry for 7 minutes, stirring constantly.

  5. Add the sliced bell peppers, green onions, onions, cabbage, and bean sprouts to the wok. Mix everything well and stir-fry for about 5 minutes until the vegetables become soft and nicely roasted. Slowly pour the mixture prepared from the broth base and soy sauce into the wok. Cook until the sauce boils and thickens. Then reduce the heat and cook for another minute before removing from the heat. Add the noodles and mix everything well.

  6. Serve the dish on plates, optionally sprinkle with chopped green onions, and serve.

Nutrition Information (Per 100g)

  • Calories: 141.48 kcal
  • Fat: 5.52 g
    • Saturated Fat: 2.05 g
  • Carbohydrates: 9.98 g
    • Sugars: 0.5 g
  • Protein: 10.34 g
  • Fiber: 0.28 g