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Chicken chow mein recipe hawaii

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Chicken chow mein recipe hawaii

Ingredients

  • 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
  • 1 teaspoon sesame oil, plus much more when needed
  • 11 ounces skinless chicken breasts. sliced into strips
  • Dash dark soy sauce
  • 1 teaspoon five-spice powder
  • 1 teaspoon chile sauce, optional
  • 1 tablespoon corn starch
  • 2 tablespoons groundnut oil (peanut)
  • 1 red bell pepper, seeded and finely sliced
  • 5 ounces bean sprouts
  • 1 large spring onion (eco-friendly), sliced lengthwise
  • 2 tablespoons light soy sauce
  • Freshly ground pepper, finely ground
  • *Are available at niche Asian markets.

Directions

Prepare the noodles for several minutes inside a pan of boiling water until al dente. or as reported by the package instructions. Drain, then run them under cold flowing water, and drain again. Drizzle having a couple of splashes of sesame oil, and toss right through to prevent them from sticking.


Season the chicken having a a little dark soy sauce, 5-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts gently using the corn starch.

Heat a wok on the high temperature, add some groundnut or peanut oil. as well as heat until smoking. Then, add some chicken, and stir-fry for two to three minutes, or until cooked through.

Add some red bell pepper. and stir-fry for one minute, adding the bean sprouts and eco-friendly onion and stir-fry for under one minute. Add some cooked noodles, and season using the light soy sauce, 1 teaspoon toasted sesame oil. and pepper, to taste. Stir well and serve immediately.

Notes

This can be a classic takeaway dish along with a classic Chinese snack - Chow mein in Mandarin Chinese is pronounced 'Chao meean also it means 'stir-noodle', i.e. stir-fried noodle.
I really like this straightforward dish with lots of fresh crunchy vegetables and also the usual Chinese condiments of sunshine soy sauce and toasted sesame oil - however the trick for you to get a great-quality chow mein is incorporated in the excellence of the noodle used. I personally use shi wheat flour noodles - 'shi' means 'thin' and whether yellow shi or white-colored - they are simple to prepare, 3 minutes in boiling water. Then all of the ingredients get into a wok - could not be simpler or healthier!

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