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Baked Chicken Chow Mein
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- #7485
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound boneless chicken breast, cut in thin strips
1 tablespoon soy sauce
1/4 teaspoon salt
1 tablespoon dry sherry
1/4 teaspoon white pepper
1 tablespoon cornstarch
1 pound Chinese-style steamed noodles or cooked thin egg noodles
1 1/2 cup chicken stock
1 tablespoon minced ginger
1/2 cup thinly sliced onions
3 large dried Chinese mushrooms, soaked and thinly sliced
2 cups Chinese flowering chives or green onions, cut in quarters
2 teaspoons sesame oil
3 cups bean sprouts, tightly packed
black pepper, to taste
directions
Combine chicken and marinade ingredients, mix well and set aside.
Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying.
When dried, spread noodles loosely on large cookie sheet lined with aluminum foil. Heat oven broiler to medium high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.
Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 seconds. Remove from heat. Stir in bean sprouts. Season with pepper.
Pour chicken mixture over noodles and serve.
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nutrition data
645 calories, 9 grams fat, 93 grams carbohydrates, 46 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
March 7, 2007
I made it with in the time limit.My wife and kids loved it. Now we eat it every weekend