Chicken Chow Mein

Adapted from Sun Luck

1 large carrot
2-3 medium stalks celery
1/4 medium onion
1 can bamboo shoots
1 can water chestnuts
1 large clove garlic
2 chicken thighs
1 1/2 packages soba chow mein noodles

For the sauce:
1 1/2 tsp chicken bullion
1 1/2 tbsp soy sauce
1 1/2 tsp cornstarch

Prepare vegetables: shred carrot, thinly slice celery and onion, and I also like to slice the bamboo shoots and water chestnuts to be roughly the same size as the other veggies. Mince garlic and set aside. Chop chicken into small cubes and add to garlic.

Bring a pot of water to a boil and cook noodles according to package directions (around 3 minutes). Drain noodles and rinse in cold water. Heat about 1 tbsp oil in a wok over medium high heat. When oil is hot, add noodles and toss to distribute the oil. Cook 3-5 minutes, tossing occasionally, until noodles are heated through and sticky. Remove from pan and set aside.

Heat another 1 tbsp oil in the wok and add the veggies. Cover and cook until tender, stirring occasionally and adding water if necessary. When veggies are almost done, add the chicken and garlic. Stir fry until chicken is white on the outside and garlic is fragrant, then cover.

While veggies cook, make the sauce. Add bullion to 1 1/2 cups water and microwave about 1 minute or until bullion dissolves. Add soy sauce. In a separate small bowl, stir cornstarch into 1 1/2 tbsp water. When chicken is cooked through, stir in soy sauce mixture and bring to a boil. Season with salt and pepper to taste. Stir cornstarch mixture and stir into boiling liquid. Cook for a few minutes, stirring often, until sauce thickens (it will still be thin). Remove from heat and stir in noodles. Let sit 5-10 minutes before serving, tossing occasionally.

note: the noodles are soba noodles, not the crispy chow mein noodles you put on salads. They are in the Asian foods section and come in bricks like ramen noodles. I get mine at Walmart.

Asian Chicken Salad

Salad:                                                                     Dressing:
2 chicken breasts                                              1/8 c soy sauce
1 head leaf lettuce                                             1/8 c rice vinegar
1/2 bunch green onions                                 1/4 c oil
1 large can mandarin oranges in juice      1/8 c ginger ale
chow mein noodles

Poach chicken in enough water to cover. Meanwhile, wash and drain lettuce, drain mandarins (reserve a splash of juice for dressing), and thinly slice onions. Place soy sauce, vinegar, oil, and juice to a shaker. When chicken is cooked and cool enough to handle, shred. Tear lettuce into bite-size pieces and place in a large bowl. Add mandarins, onions and chicken. Just before serving, add ginger ale to dressing, shake to combine, and pour over salad. Toss to coat lettuce. Serve with chow mein noodles.

Makes 4 meal-size portions.