Chicken Chow Mein

Sometimes you just want Chinese, but don't know where to find good takeout (or just want it homemade). The nice thing about this recipe is you can really use whatever veggies you want. I tried thicker noodles and angel hair, and loved the angel hair best. :D The recipe easily feeds a family of four, if not more. Enjoy! It's yummy! :D

Chicken Chow Mein

Marinade:
2 tsp soy sauce
1 tsp Chinese rice wine or chicken broth
1/4 tsp sesame oil
1 tsp corn starch
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Sauce:
2 tsp soy sauce
2 Tbsp cornstarch
3/4 tsp sugar
2 Tbsp oyster sauce
1/3 c cold water
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1/2 lb cubed chicken meat (one large breast)
1 8-oz package chow mein noodles
1/4 c butter
8 oz mushrooms, chopped
2 sticks celery, chopped
1 carrot, pealed and chopped
1 onion, chopped
2 cloves garlic, minced
2 1/2 cups chicken broth
1 (15 ounce) can baby corn, drained
1 c bean sprouts


1. Mix marinade in zip-lock sandwich baggie.  Add chicken. Marinade in refrigerator at least 20 minutes.
2. Meanwhile, cook noodles according to package directions. Drain and set aside.
3. Mix sauce in medium bowl. Set aside.
3. In a wok or large skillet, melt butter over medium heat. Add chicken and cook until no longer pink. Shove chicken to side of pan and add celery, carrot, onion and garlic; cook until the onions are tender. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the bean sprouts and soy sauce.
4. Slowly stir sauce into vegetables. Sauce should start to thicken a little.  Add noodles and cook until most of the sauce is absorbed, up to 6 minutes.