This recipe was shared with me by my late friend John.. It was the last recipe he ever shared with me. He usually shared his Grandmother's recipes, but this one he created himself based on a his favorite entree at a local restuarant. He was so pleased that it tasted "even better than going out!" I hope you enjoy it. I know he'd be pleased I was sharing it with you.
2 boneless chicken breasts, cut into cubes and cooked 1 8oz. can bamboo shoots 1 8oz. can water chestnuts 1 14.4oz. can bean sprouts 1 6oz. pkg. of stir-fry chow mein noodles 4 to 6 mushrooms sliced 1 mango- ripe, soft to the touch, peeled and cubed 3/4 carrot grated 1 1/2 tbsp. ginger root grated 1 red ripe hot pepper- chopped [optional or spice to your best tolerance] 6 to 8 garlic cloves- minced 1/2 tsp Onion Powder 1/3 cup coconut oil 1/3 cup olive oil 1/3 cup soy Sauce
Put both oils in skillet on medium high heat. When oil is heated add bamboo shoots, water chestnuts, carrot, ginger, red pepper and garlic. Saute about 5-6 minutes.
Add chicken and reduce to low. In a separate pan, boil some water and cook the chow mein noodles as per their instructions- 6 mins.
Add bean sprouts, mushrooms, mango, soy sauce, and onion powder to the chicken mixture. Saute all ingredients about 10 more minutes