It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CHICKEN CHOW MEIN from KAREN’S KITCHEN!!

I found yet another of my favorite Oriental recipes deep in my cookbooks that I simply must share. Yep, I do love my Chinese food! And, yes, this is another one I haven’t made in entirely too long. That will have to change soon. Thankfully, this recipe doesn’t demand any unusual ingredients that I can’t find here. (There’s not a huge Oriental food aisle here.) If you love Chicken Chow Mein, you’ll love this easy recipe.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 710 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~

CHICKEN CHOW MEIN
[From Karen’s Kitchen]
[4 Servings]

1 green pepper, sliced
1 red pepper, sliced
1-1/2 T. butter
1 small onion, chopped
2 stalks celery, sliced
1 T. flour
1 cup chicken broth
2 T. soy sauce
1 (4 oz.) can sliced mushroom (drained)
8 oz. cooked chicken breast pieces
1 cup boiling water
6 cups water
8 oz. egg noodles
salt
1 T. butter
Oil for frying
4 oz. sliced almonds, toasted & slightly salted

Blanch green and red pepper slices for five minutes. Remove and drain.

Heat 1-1/2 T. butter in a saucepan. Add onions and celery and saute until onions are transparent. Sprinkle with flour, pour in chicken broth and bring to boil, stirring constantly. Simmer 10 minutes. Season with soy sauce and pepper.

Add pepper slices, drained mushrooms and chicken pieces. Cover, simmer 15 minutes.

Meanwhile, bring 6 cups water to boil; add noodles and cook for 15 minutes. Drain and rinse in cold water. Set aside 1/3 of the noodles.

Pour the rest into a heated bowl. Add 1 T. butter, cover, and keep warm.

Heat oil in a skillet until very hot. Cut the noodles that were set aside into 2″ long pieces. Add them to the hot oil and fry until golden. Drain on a paper towel.

To serve, spoon chicken mixture over buttered noodles and top with fried noodles and toasted almonds.

Happy Eating!