Sunday, October 23, 2011

Chicken Stir-Fry Chow Mein

I used fusilli lunghi bucati simply because I find it to be uniquely shaped pasta that stands up and holds sauce really well.  By under cooking slightly and finishing by simmering in the sauce allows them to soak up the flavors, and because of their robust texture they do not get mushy.  The ingredients usually vary depending on what I have on hand or happen to find interesting in the market that day.  This is very rustic, I don’t use measurements, and the sauce ingredients are altered based on whatever taste I am craving in the moment making it personalized each time.   


* Measurements are approximate

one pound fusilli lunghi bucati

8 oz package sugar snap peas

2 carrots, peeled and sliced

½ cup edamame pods

one pound chicken tenders

1 celery stalk, sliced

1 onion, thinly sliced

1 small head of cabbage, quartered and sliced

3 bok choy, cleaned and leaves removed, bases trimmed

½ cup raw cashews

1 cup vegetable stock

1 tbsp low sodium soy sauce

1 tbsp minced garlic

2 tsp rice vinegar

1 tbsp cornstarch

sriracha to taste

sesame oil

vegetable oil

In a pot of unsalted boiling water cook the fusilli lunghi bucati 3 minutes under the recommended cooking time, drain them rinse in cold water.

Cut chicken tenders into ½-inch pieces, season with salt and pepper and brown, in batches, in a heated wok with just enough vegetable oil to keep the chicken from sticking.  Once cooked, removed from pan onto a plate and set aside. 

Next, stir-fry the sliced, onion, celery, carrots and bok choy until they start to soften then add the cashews and cabbage.  Once the cabbage has wilted remove vegetables from the pan.  Mix together the vegetable stock, soy sauce, sriracha, garlic and vinegar, then bring to a boil in the wok over high heat, in a small bowl mix together a slurry of the cornstarch and just enough water to make a runny paste, then drizzle it into the sauce and mix until the sauce begins to thicken.  Add the fusilli lunghi bucati and cook tossing in the sauce for about 2 to 3 minutes, then return the vegetables and chicken to the pan, season with about a teaspoon of sesame oil and toss.  Serve immediately.  

1 comment:

  1. I haven't had chow mein in ages and certainly have never made it. You're recipe looks wonderful and quite doable! Thanks for sharing.