Saturday Kitchen Craze
Posted
Sat, 03/31/07
It wasn't all fun and games for the kids today. Aside from making the canine birthday meal, I also prepared chicken chow mein using linguine pasta in my new Aroma 7-quart electric Wok.
My old wok is more than twenty-five years old. It still works, but the Teflon is worn and most of the food sticks nowadays. I thought it was time to get a new appliance, since I do love cooking this way. I enjoy the healthier fare, and clean-up is a cinch.
Chicken Chow Mein Stir Fry
2 to 3 LBS boneless, skinless chicken breast
Cook pasta according to package directions; drain and set aside. Clean and snip snow peas and green beans (cut long green beans in half); set aside. Clean and slice celery, set aside. Rinse and cut chicken into small, bite-sized pieces. Place chicken pieces into a bowl and mix in spices. Add vegetable oil to wok; heat to medium. Add chicken and cook for about ten minutes, stirring frequently. Add green beans, snow peas and celery. Mix well and cook for three or four minutes. Drain young corn and water chestnuts; add to wok mixture and heat through. Stir in cooked pasta; serve.
To add "un-health" to the meal for my husband, I coated fresh button mushrooms in a teriyaki batter and deep-fried them in the wok with more vegetable oil. After draining the mushrooms on paper towels, I served them with a light soy-teriyaki sauce mixture and the Chicken Chow Mein Stir Fry.
Needless to say, tomorrow we will all be having leftovers, including the "kids."
Tags: Entrees;
Kitchen Gadgets & Appliances;
Poultry
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