Name: Chicken Chow Mein
Prep time: 40 min
Cook time: 20 min
Ingredients: 1/2 cup Shredded cabbage mix; 1.5 tsp Reduced-sodium soy sauce; 1.5 tsp Rice wine vinegar; Salt (to taste); Black pepper (to taste); 2 Egg roll wrappers; 3 cups Canola oil (or your preferred high-smoking point oil); 4 TBSP Sweet chili sauce; 4 oz Chow mein noodles; 2 TBSP Reduced-sodium soy sauce; 1 TBSP Oyster sauce; 1/2 tsp Sesame oil; 1/4 tsp Sugar; 1/4 tsp Black pepper; 2 TBSP Vegetable oil; 8 oz Chicken breast boneless skinless (thinly sliced); 1/2 Onion (thinly sliced); 1/2 Bell pepper (thinly sliced); 1/2 Carrot (peeled and sliced thin); 1 cup Shredded cabbage mix; 2 cloves Garlic (minced); 2 Scallions (sliced (for garnish)); 2 Fortune Cookies; 24 oz Coconut water; 2 wedge Lime

Chicken Chow Mein

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Prep Time: 40

Cook Time: 20

Servings:

Calories: 3554kcal

Ingredients

Eggroll

1/2 cup Shredded cabbage mix
1.5 tsp Reduced-sodium soy sauce
1.5 tsp Rice wine vinegar
Salt to taste
Black pepper to taste
2 Egg roll wrappers
3 cups Canola oil or your preferred high-smoking point oil
4 TBSP Sweet chili sauce

Chow Mein

4 oz Chow mein noodles
2 TBSP Reduced-sodium soy sauce
1 TBSP Oyster sauce
1/2 tsp Sesame oil
1/4 tsp Sugar
1/4 tsp Black pepper
2 TBSP Vegetable oil
8 oz Chicken breast boneless skinless thinly sliced
1/2 Onion thinly sliced
1/2 Bell pepper thinly sliced
1/2 Carrot peeled and sliced thin
1 cup Shredded cabbage mix
2 cloves Garlic minced
2 Scallions sliced (for garnish)
2 Fortune Cookies

Coconut Lime Water

24 oz Coconut water
2 wedge Lime

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Prep the eggroll: Mix together the cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper. Lay out the egg roll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight. (If the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings.) Repeat with the remaining egg rolls.
Heat the canola oil in a saucepan over medium heat to 325°F (163°C).
In a pot of salted boiling water, cook the noodles according to the directions on the package. Drain well.
Cook the chow mein noodles according to the package instructions. Drain and set aside.
In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Set aside.
Heat half of the vegetable oil in a wok or large skillet over high heat. Add the chicken slices and stir-fry until cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the remaining vegetable oil. Add the onion, bell pepper, carrot, cabbage, and minced garlic. Stir-fry for about 2 - 3 minutes until the vegetables are crisp-tender.
Add the cooked chicken back to the pan with the vegetables and stir to combine.
Pour the sauce mixture over the chicken and vegetables. Stir-fry for another minute to coat everything evenly.
Fry the egg rolls: Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
Add the cooked chow mein noodles to the pan and toss well to combine with the chicken and vegetables. Cook for an additional 2 - 3 minutes until the noodles are heated through.
Remove from heat and garnish with scallions.
Mix together the coconut water and lime.
Serve the chow mein with egg roll, sauce, fortune cookie, and coconut lime water.

Nutrition