Oven-baked Chicken Chow Mein
Chow mein is also known as stir-fried noodles. There are many ways to stir fry noodles, but baking it is a healthy alternative to steaming (for steamed chow mein, see here) and also yummy. It's also arguably simpler. Arguably...
1 lb. chicken breast, chopped into bite-sized pieces
1 pkg thin pasta noodles such as capellini or angel hair (we used linguine)
1 tablespoon garlic salt
1 teaspoon salt
3 tablespoons olive oil
2 stalks of scallion, chopped
2 teaspoons of ginger, minced
1 cup water
Mix the chicken breast with both salts, 2 tablespoons olive oil and the ginger; set it aside.
Bring a big pot of water to boil, put in the whole package of noodles, let it cook for only 1 or 2 minutes, so the noodles just turn soft. Drain the noodles using a colander.
Preheat oven to 350 degrees F.
Spray a casserole dish with PAM or simply drizzle olive oil.
Assemble the following: the drained noodles on the bottom layer, then the seasoned chicken, finally drizzle the remaining olive oil evenly over the entire bowl.
Pour water near the edge of the casserole dish, this helps prevent the noodles from burning up.
Place in oven, bake for 45 to 60 minutes.
Mix the noodles before serving.
Watson's Notes: The noodles are known to be a bit bland when they come out of the oven, so feel free to salt to taste (wink).