CHICKEN CHOW MEIN

30 ml. vegetable oil

1 ml. salt
2 ml black pepper
1 boneless, skinless chicken breast
250 ml cabbage, finely sliced
250 ml celery, thinly sliced (1 stalk)
1 carrot, sliced
250 ml bean sprouts, drained
1 green onion
15 ml chopped cilantro
1 lime wedge
60 ml water chestnuts
5 ml brown sugar
250 ml chicken broth (15 ml powder +250 ml hot water)
10 ml cornstarch
2 ml minced ginger
1-2 garlic cloves
Chili flakes or Sriracha to taste
30 ml. water
30 ml soy sauce
1/3 package chow mein noodles

1. Prepare all vegetables. Finely mince garlic and ginger. Heat 15ml oil, salt and
pepper in deep skillet.

2. Cook chicken until all pink is gone. Set aside on a clean plate.

3. Add remaining oil to skillet, and add garlic, ginger, cabbage, celery and carrot. Add
water chestnuts and sugar.

4. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water and soy sauce;
add to vegetable mixture. Stir until mixture thickens.

5. Add chicken and bean sprouts and heat through. Add cooked noodles. Squeeze lime
wedge and garnish with chopped cilantro and sliced green onion.


Serves 2.

Chow Mein Noodles:
Put noodles in a large pot of lightly salted boiling water. Stir occasionally. Cook for 4
minutes and drain in a colander.