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Garlic chicken lo mein
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Garlic, Poultry, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| large | Chicken breast halves | | | -skinned and boned | | 1
| tbsp | Sherry, dry | | 2
| tbsp | Cornstarch | | 2
| large | Garlic cloves, minced | | 1
| cup | Chicken broth | | 4
| tsp | Vinegar, white | | 1/2
| tsp | Pepper, red, flakes | | 8
| oz | Vermicelli, uncooked | | 2
| tbsp | Oil, vegetable | | 1
| | Carrot, julienned | | 1
| large | Pepper, bell, green | | | -julienned | | 3
| tbsp | Soy sauce |
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Procedures:
| 1 | Cut chicken into thin strips. | | 2 | Blend sherry, 1 tablespoon cornstarch and garlic in small bowl; stir in chicken. | | 3 | Let stand 10 minutes. | | 4 | Combine broth, vinegar, red pepper and remaining 1 tablespoon cornstarch; set aside. | | 5 | Cook vermicelli according to package directions, omitting salt. | | 6 | Meanwhile, heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. | | 7 | Add chicken and stir-fry 3 minutes; remove. | | 8 | Heat remaining oil in same pan over high heat. | | 9 | Add carrots and green bell pepper; stir-fry 2 minutes. | | 10 | Add chicken and broth mixture. | | 11 | Cook, stirring, until mixture boils and thickens. | | 12 | Remove from heat; stir in soy sauce. | | 13 | Drain vermicelli; arrange on serving platter and top with chicken and vegetable mixture. | | 14 | |
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