Chicken Chow Mein
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
This is one of those comfort food that evokes childhood memories for everyone! It’s sooo good that I actually ate it cold. Easy basic ingredients combine to make a positively delicious all-in-one supper.
INGREDIENTS
SERVES 4 – 6
- 1 lb (450 gram) chicken cutlets cut into wide strips
- 1 Tbsp olive oil 2 medium carrots sliced diagonally
- 2 medium carrots sliced diagonally
- 2 medium stalks celery sliced
- 1 medium onion diced
- 2 frozen cubes garlic
- 1 can sliced water chestnuts drained
- 1 tsp chicken soup mix dissolved in 1 cup water
- 1 Tbsp soy sauce
- a pinch ground ginger
- 1½ Tbsp cornstarch
- 3 Tbsp water
- ½ cup canned sliced mushrooms
- 1 cup frozen snap peas
- salt and pepper to taste
- sliced scallions roasted cashews peanuts or slivered almonds for garnish
PREPARATION
Heat oil in a 10-inch (25-cm) frying pan over medium–high heat. Add chicken and cook about 5 minutes turning once until no longer pink and beginning to brown. Meanwhile place carrots celery onion garlic and water chestnuts in a 4–6 quart/liter slow cooker. Turn on high. Add chicken strips. Add water with soup mix soy sauce and ginger. Cover and cook for 2½ hours on high or 5 hours on low. Toward the end of cooking time mix cornstarch and water together. Stir into chicken mixture. Add mushrooms and snap peas. Cook an additional 10–15 minutes. At the very end add salt and pepper to taste. Serve over spaghetti or pasta of your choice. Garnish with scallions and/or nuts of choice.
VARIATION For an elegant appetizer or main dish add a few pieces of sliced chicken livers to the slow cooker during last the half hour
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