This recipe is from years ago and somehow never got posted. I know because it has almonds and now that our youngest is allergic to tree nuts I make it with peanuts. Not quite the same, but still really good! It’s one of my favorite Chinese dishes. This is just like you would have at an American-Chinese restaurant. We like it with fried rice and you can make it with or without the chicken. The baking soda is not completely necessary, it is a little trick to make the chicken a little more tender.
Happy Chinese New Year!
SUBGUM CHOWMEIN
1 pound chicken breast, diced
1 tsp baking soda
1/2 tsp kosher salt
1 Tablespoon oil
1 white onion, chopped
2 carrots, diced
2 ribs celery, chopped
1 can sliced water chestnuts
1 1/2 cups chicken broth
2 Tablespoon cornstarch
1/2 cup almonds, sliced or slivered
1/2 cup frozen peas
Toss chicken with baking soda and salt. Heat oil in wok over medium high heat and add chicken. Stir fry until cooked through.
Remove and add onion, carrots, celery, and water chestnuts to wok and cook until tender crisp. Add chicken back to wok.
Mix cornstarch and chicken broth together then add to wok. Cook until thickened then add almonds and peas.
Serve over chow mein noodles.
Ingredients
- 1 pound chicken breast, diced
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 Tablespoon oil
- 1 white onion, chopped
- 2 carrots, diced
- 2 ribs celery, chopped
- 1 can sliced water chestnuts
- 1 1/2 cups chicken broth
- 2 Tablespoon cornstarch
- 1/2 cup almonds, sliced or slivered
- 1/2 cup frozen peas
Instructions
- Toss chicken with baking soda and salt. Heat oil in wok over medium high heat and add chicken. Stir fry until cooked through.
- Remove and add onion, carrots, celery, and water chestnuts to wok and cook until tender crisp. Add chicken back to wok.
- Mix cornstarch and chicken broth together then add to wok. Cook until thickened then add almonds and peas.
- Serve over chow mein noodles.
