Chicken Chow Mein

I love Chinese take out but it is very rare that what I order is consistently delish. Sometimes it is too greasy. You get very little of the vegetable you like and and over abundance of the vegetable you don't like. The meat often is very fatty and sometimes it taste like it has been sitting under a warmer for hours. So I decided to make my own and I can't remember the last time we order take out. I took this recipe from a show on the Cooking Channel. One of my favorites is Chinese made easy. This looked so good that I made it. I changed a few things to fit what we like best. The first time I made it, it was too spicy for my kids and a little dry for me. Here is how I make it. I hope you try it and let me know what you think.

Ingredients

2 chicken breast cut into bite size pieces
1/4 tsp five spice
salt and pepper
1tbs cornstarch
1tsp chili sauce
couple of splashes of dark soy sauce
2 carrots sliced thinly
1 c. broccoli
1/2 chopped onion
1/2 c. bean sprouts
1/2 red or green bell pepper sliced thinly
2 tbs peanut oil
2 tbs. light soy sauce
Chinese egg noodles

Recipe

Boil water in medium pot for noodles. The noodles are thin and cook very fast. I always get all my vegetable cut and ready before I heat pan because once the cooking starts it all goes very fast. I like to blanch broccoli for about 1 minute. If find it helps get the perfect texture for when I add it to the other chicken. Salt and pepper chicken. Then marinate chicken in cornstarch, chili sauce and dark soy. Heat wok or large saute pan with Peanut oil. Wait until pan is very HOT and then add chicken. Saute it until brown. Add all the vegetable except bean sprouts. I add them at the very end. Add noodles to the water and cook for only 3 minutes. I like to add a little water from the noodles to loosen all the bits stuck on the bottom of the pan. It give you a nice sauce and makes it less dry. Cook for 1-2 minutes. Add bean sprouts mix all together then add noodle. toss and serve. I love to cook this because it is a one pot meal.