?Chicken? Chow Mein

• 2 Tbs. low-sodium soy sauce
• 2 Tbs. cornstarch
• 2 Tbs. Chinese rice wine
• 1 6-oz. pkg. soy chicken strips
• 1 Tbs. granulated sugar
• 3 Tbs. vegetable oil
• 1 Tbs. minced ginger
• 1 tsp. minced garlic
• 1/2 red bell pepper, cut into strips
• 1/2 green bell pepper, cut into strips
• 1/2 onion, quartered and sections separated
• 8 oz. can water chestnuts, drained
• 1/2 lb. bean sprouts, rinsed
• 2 cups chow mein noodles
• 1/4 pineapple, cut into small pieces
• 1 Tbs. sesame oil

1. Combine 1 Tbs.
2. soy sauce, 1 Tbs.
3. cornstarch and 1 Tbs.
4. wine in bowl.
5. Marinate chicken strips for 5 minutes.
6. Combine remaining 1 Tbs.
7. soy sauce, 1 Tbs.
8. cornstarch, 1 Tbs.
9. wine and sugar, and set aside.
10. Meanwhile, heat large wok or skillet over medium heat.
11. Add 2 Tbs.
12. oil, and when hot, stir-fry ginger and garlic for 30 seconds.
13. Add chicken strips with marinade, and stir-fry 1 minute; remove strips from pan.
14. Heat remaining 1 Tbs.
15. oil in pan, and stir-fry red pepper, green pepper, onion, water chestnuts and bean sprouts for 2 minutes, or until vegetables begin to soften.
16. Return chicken strips to pan, and stir in soy sauce-sugar mixture.
17. Cook 2 minutes more, or until sauce thickens.
18. Remove from heat.
19. To serve, arrange chow mein noodles on serving platter, and top with chicken stir-fry.
20. Garnish with pineapple pieces, and drizzle sesame oil over top.
21. Serve hot.

soy sauce, cornstarch, chinese rice wine, soy chicken, sugar, vegetable oil, ginger, garlic, red bell pepper, green bell pepper, onion, water chestnuts, bean sprouts, noodles, pineapple, sesame oil

Taken from www.vegetariantimes.com/recipe/chicken-chow-mein/ (may not work)