Chicken Chow Mein
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.
  • CourseMain Course
  • CuisineChinese
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Ingredients
  • 2 Chicken breastscooked, bones and skin removed and shredded or cut into bite sized chunks*
  • 2TBS Vegetable oil
  • 4Stalks Celerysliced
  • 4 Carrotscut into small dice
  • 1 Oniondiced
  • Additional Veggiessuch as zucchini and/or red pepper
  • 4Cloves Garlicminced
  • salt and pepper to taste
  • 1TBS Gingerfresh, grated
  • 3TBS Soy sauce
  • 1tsp Toasted sesame oil
  • 2 Scallionsthinly sliced
  • 1Cup Brown Ricecooked according to instructions
Instructions
  1. Heat a large wok or sautee pan with oil on high heat.
  2. Just before the oil is smoking, add the celery, carrots, onions and any additional veggies. Cook for a few minutes, until just softening.
  3. Add garlic and sautee for another minute or two.
  4. Add the salt, pepper and ginger and continue to cook for another 2 minutes.
  5. Add the cooked chicken to the veggies in the pan, along with the soy sauce and sesame oil.
  6. 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.
  7. Before serving, toss with scallions and serve over brown rice.
Recipe Notes

* I use the leftover chicken breasts from my chicken soup