Chicken Chow Mein
Prep Time Minutes 20
Cook Time 20 Minutes
|Prep Time Minutes 20||Cook Time 20 Minutes||Passive Time||Servings People|
I make a lot of chicken soup for my family and the big question is always what to do with the soup chicken. I learned this recipe from my mother, who did not like to waste anything. She would take leftover cooked chicken from soup, in particular the chicken breasts and make this east chicken chow mein, which we all loved! Make this your own by adding your favorite veggies to the mix.
- 2 Chicken breasts cooked, bones and skin removed and shredded or cut into bite sized chunks*
- 2 TBS Vegetable oil
- 4 Stalks Celery sliced
- 4 Carrots cut into small dice
- 1 Onion diced
- Additional Veggies such as zucchini and/or red pepper
- 4 Cloves Garlic minced
- salt and pepper to taste
- 1 TBS Ginger fresh, grated
- 3 TBS Soy sauce
- 1 tsp Toasted sesame oil
- 2 Scallions thinly sliced
- 1 Cup Brown Rice cooked according to instructions
- Heat a large wok or sautee pan with oil on high heat.
- Just before the oil is smoking, add the celery, carrots, onions and any additional veggies. Cook for a few minutes, until just softening.
- Add garlic and sautee for another minute or two.
- Add the salt, pepper and ginger and continue to cook for another 2 minutes.
- Add the cooked chicken to the veggies in the pan, along with the soy sauce and sesame oil.
- Cook for a few minutes until the chicken is heated through and the mixture coated with sauce. You may want to add more soy sauce, if you like.
- Before serving, toss with scallions and serve over brown rice.
* I use the leftover chicken breasts from my chicken soup