Wednesday, March 9, 2011

Chicken Chow Mein

In this recipe you will spend most of your time chopping up veggies and chicken.  But once ready, it all gets thrown together very quickly.  If you opt to use the purple cabbage as we did this particular time, just know that any leftovers will be more purple the next day (noodles, chicken, etc) :)  The green cabbage doesn't "stain" the other food!  Makes quite a bit!

8 oz whole wheat linguine
3 tsp olive oil
5 TBLS chicken broth
5 TBLS soy sauce
1 1/2 tsp cornstarch
1/8 tsp black pepper
1 TBLS olive oil
2 cloves garlic, pressed
4-5 boneless, skinless chicken breasts, cubed
3 C shredded cabbage (green or purple)
3 carrots, shredded
1 1/2 C fresh mushrooms, sliced
1 onion, chopped

Cook pasta according to package directions.  Transfer pasta to a large bowl, add the 3tsp oil and toss until coated.  In a small bowl, stir together the broth, soy sauce, cornstarch and pepper; set aside.
In a skillet or wok, heat olive oil over medium-high heat.  Add garlic and stir fry for 30 seconds.
Add chicken and cook until no longer pink inside.  Remove chicken from wok and keep warm.
Add cabbage, carrots, mushrooms, and onions to the wok and continue to stir-fry until cabbage is "done to your liking."  Add broth mixture to the skillet, mix well and return chicken too; mix and heat through.

I always think the veggies look so pretty cooking in the wok!
And here is a picture of it with the green cabbage as well!

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