Every once in a long while, I miss good Chinese Food.  Chicken chow mien used to be my favorite.  Then deep fried almond chicken...working on that recipe, hopefully pending.
Although there are no chow mien noodles in this dish, they really were not missed at all.  What I most liked about this dish, aside from flavor, was the crunch.  Crunch from the Bean Sprouts, crunch from the Sugar Snap peas, then the crunch from the sweet baby corn.  It satisfied my Chinese Food Craving.  Yummm...gonna have leftovers for breakfast!
2 skinless, boneless chicken breasts, cut into 1 inch pieces
Marinade for the chicken:
1 big Tsp. of fresh grated ginger
1 tsp. fish sauce
3 Tbsp. Tamari Sauce
juice of one lime
1 tsp. honey
Mix up the marinade, and pour over the chicken. Let marinade in the fridge for 2 hours.
3 Tblsp. Olive Oil
1 tsp. Toasted Sesame Oil
1 large Shallot, minced
4 minced garlic cloves
1/4 cup finely minced Anaheim Green Pepper
8 crimini mushrooms, finely sliced
1 1/2 cups broccoli, chopped small, including the stem
1 lb. bean sprouts
2 cups sugar snap peas
1 cup of canned mini corn (the rest is great in a tossed green salad)
5 green onions, diced
1/2 cup of chicken stock
1 Tblsp. rice wine Vinegar
3 Tblsp. Tamari Sauce
1 Tblsp. Corn starch
enough chicken stock to make a slurry
Heat up a frying pan, or wok on medium high heat, with the olive oil and Sesame oil.  Add the chicken pieces and saute for about 6 minutes until cooked, transfer to a bowl and set aside.
To the pan add another drizzle of olive oil, and the sliced mushrooms. Turn the heat down to a low medium.  Saute until golden, then add in the shallot, garlic and Anaheim Pepper, saute for another five minutes, stirring frequently.  Then add in the broccoli, saute for 3 minutes.
Add in the chicken stock, Tamari, Rice Wine Vinegar, and cover with a lid, simmering about 5 minutes.  Remove the lid and add in the cornstarch slurry, stirring well to thicken.  Then add in the Sugar Snap Peas, baby Corn, chopped green onions, and the Bean Sprouts.  Continue to saute for 5 minutes, stirring well until heated through.  Serve hot and enjoy!

Ina Gawne
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  1. What a superb & tasty Chines inspired meal! We also ate Chinese yesterday but I had already posted my blogpost 2 years ago!
    The meal looks scrumptious, Ina! Yum!

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January 9, 2012