#289 – Chicken Chow Mein & Chocolate Eclair Cake

Chicken Chow Mein

• 1 lb. chicken breast
• 3 Tbsps. oil
• 12 oz. uncooked chow mein noodles
• 2 cups cabbage
• 1 large carrot, julienned
• 1/2 batch green onions
• 2 garlic cloves; pressed

Chow Mein Sauce

• 6 Tbsps. oyster sauce
• 3 Tbsps. soy sauce
• 3 Tbsps. light sesame oil
• 1/2 cup chicken broth
• 1 Tbsp. cornstarch
• 1 Tbsp. sugar

In a small mixing bowl, use a whisk to combine the Chow Mein Sauce ingredients; set aside.  Cook noodles according to package instructions, then drain, rinse with cold water and set aside.  Heat a large wok or pan with olive oil over medium-heat.  Cut chicken breasts into bit-sized strips and cook them in the oil until golden brown; remove strips and set aside.  Add carrots, cabbage and pressed garlic to the pan and sauté for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.  Add chicken and noodles back into the pan.  Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.  Garnish your chow mein with chopped green onions and serve the noodles straight from the pan.

Chocolate Éclair Cake

• 1 -14.4 oz. box honey graham crackers
• 2 packages French vanilla instant pudding mix (4 serving size)
• 3 cups milk
• 1 – 12 oz. container frozen whipped topping, thawed

Chocolate Buttercream Frosting

• 1 lb. package powdered sugar
• 1/2 cup butter, softened
• 4 Tbsps. milk
• 1 tsp. vanilla extract
• 2 squares unsweetened chocolate, melted and cooled (2 squares)

For Frosting:  In a large bowl, blend powdered sugar, butter, milk and vanilla with an electric beater at low speed until well combined.  Once combined, beat at medium speed for 1 to 2 minutes, until creamy.  Add the cooled chocolate, and beat until well combined.  Add more milk, if necessary, until the frosting reaches spreading consistency.

For Cake:  Line the bottom of an ungreased 9×13-inch baking dish with one-third of the graham crackers.  In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture is thickened.  Spread half the pudding mixture over graham crackers in baking dish.  Repeat layers with one-third of graham crackers and remaining pudding mixture.  Top with remaining graham crackers.  Spread with chocolate frosting.  Cover and refrigerate 8 hours or until ready to serve.