This must have been my week for quick dinners. That usually doesn’t happen. Generally, the Mid Century dinners I make take at least an hour!
The recipe was unclear as to the preparation for the mushrooms. I left them whole. I do think I would have maybe cut them in half, or quartered them.
The sauce is pretty simple. It was a little lacking in salt. My husband and daughter just added more soy sauce. That seemed to fix it for them.
I would also salt the water for the noodles. This would help with the lack of salt in the sauce as well.
From start to finish this meal only took about 25 minutes. So it is perfect for a quick weeknight dinner.
The dish was quite flavorful despite its simplicity.
CHICKEN CHOW MEIN
2 Tablespoons Butter
4 Tablespoons Minced Onion
1 Cup Button Mushrooms
1 1/2 Cups Shredded Cooked Chicken
1 Cup Diced Celery
1 1/2 Cups Stock or Water
2 Tablespoons Soy Sauce
1 Tablespoon Sugar
1 1/2 Tablespoons Cornstarch
3 Tablespoons Cold Water
Chow Mein Noodles
Brown onion and mushrooms in butter. Add chicken, celery, stock, soy sauce and sugar. Simmer 15 minutes. Combine cold water and cornstarch. Add to chicken mixture, cooking until thickened slightly. Serve over hot chow mein noodles.
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