Recipe - Chicken Chow Mein

Chicken Chow Mein

I love chicken chow mein from Taste of China but let's face it - that stuff is not good for you.  I tried to make it at home so I could control the salt and oil content.  It definitely does not have the same flavor intensity because it does not have MSG.  It tastes fresher and comes with no guilt trip!

1 Tbsp olive oil
1 large chicken breast cut into thin slices (1/4" or thinner)
3 stalks celery sliced on the diagonal
1 medium onion cut into 1/2 inch wedges
3 cloves minced garlic
1 1/2 cups chicken stock
1 1/2 Tbsp corn starch
salt and pepper to taste
red pepper flakes (optional - if you like them, you know how many to add)
Hot cooked rice (I usually avoid white rice but I make an exception for this dish)

Before you start anything, make sure all your meat and veggies are cut and ready to go.  Season the sliced chicken with salt.  Add the corn starch to the chicken stock and stir it well.  Be sure there are no lumps.  Make sure your rice is finished too.  This dish will go together super fast.  There is a reason why they tell you your order will be ready in 5 minutes when you call in at Taste of China - it only takes 3 minutes to make it!

In a thick bottomed skillet (or wok if you have one) over high heat*, add olive oil and chicken.  Stir the meat constantly until it is just cooked thru.  This should only take about 60 seconds.  Promptly remove the chicken from the pan and put it in a clean bowl.  Let the pan heat again for a few seconds and add the onions and celery.  There should be enough oil left in the pan.  Cook them until the onions turn translucent - about 1 minute.  Add the garlic and cook for about 30 seconds, stirring constantly.  Add the chicken back to the pan.  Stir the cornstarch mixture one last time and quickly add it to the pan.  Let the mixture come to a boil until the sauce thickens - another 30 seconds or so.  Season with salt and pepper to taste.  Serve over hot rice immediately.

*Just a note of safety.  Cooking in oil over high heat can be dangerous!  Be sure to have your fire extinguisher around.  I've never tried this on an electric stove - only gas.  If the pan seems too hot for your comfort level, turn it down to medium high.  It will taste the same but may not have the same texture.