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Chicken Mei Fun

Category: Main Dishes

Username: Iona Trailer

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Chicken Mei Fun
Chicken Mei Fun

This dish rocks! Easy and a bit spicy. Make this at home because you won't get anything as good as this from a restaurant. Use chicken, pork, beef and for those who don't have a shellfish allergy have at it. If your counting calories just use vegetables.


8 ounces chicken breast cut into bite sized pieces
1 onion thinly sliced (1 cup)
1 cup scallions finely chopped
1 1/2 cup fresh snow Pea pods
1 - 11/2 cup FRESH bean sprouts don't use the canned they are too mushy
1 cup julienne carrots you can cheat and get the bagged match stix if you don't have a mandolin
2-3 cups finely chopped Napa cabbage
Japanese Noodles you can use rice noodle but I find them too gelatinous
2 cups vegetable or chicken broth
1-2 teaspoons brown gravy sauce Dynasty brand found in Asian markets
cornstarch to thicken
and your suppose to use curry but I don't like it so I use a t itch of Sriracha chili sauce and a dash of Kung Pao sauce together to my taste preferrence.


In a Wok heat a tablespoon of oil. Medium high heat.
Add onion along with some minced garlic Sautee for a few minutes.
Next add scallions, carrots, bean sprouts, Sautee a few more minutes.
Turning continuously. As not to stick to wok.
Add Tablespoons of water if necessary.
Then add snow Pea pods and cabbage. Sautee throughly.
Remove and set aside in large bowl.
In same wok cook your choice of meat till done add to vegetable mixture.
Add broth and brown gravy sauce to wok scraping down sides.
Slowly add Sriracha a little at a time just enough for the heat from the peppers to cross your pallet with a bit of a kick.
Remember a little goes a long way.
Mix cornstarch with cold water to thicken broth.
At that stage add the Kung Pao sauce adjusting to taste.
Boil off noodles. These cook quickly. Drain. Set aside.
Place vegetable meat mixture in sauce in wok add
Serve and Enjoy!



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