"Hunger is the best sauce in the world."--Cervantes

CHICKEN/Chicken Chow Mein Recipe

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This recipe for CHICKEN/Chicken Chow Mein, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Tuesday, August 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves, cut into bite-size strips
Nonstick cooking spray
2 T. vegetable oil
2 stalks celery, cut into one inch pieces
2 medium-sized yellow onions, halved and sliced
2 cloves minced garlic
1 1/4 cups lower sodium chicken broth
1/4 cup lower sodium soy sauce
2 T. cornstarch
1 T. firmly packed brown sugar
1 14 ounce can mixed Chinese vegetables, drained
1 can sliced water chestnuts, drained
3 cups chow mein noodles

Directions:
Directions:
Rinse chicken; coat a heavy skillet with cooking spray. In the skillet, heat 1 T. of the oil over moderately high heat. Add the chicken and stir-fry for 3 minutes or until cooked through. Remove chicken, keep warm.

Heat remaining 1 T. of oil in the skillet. Add the celery, onions, and garlic. Stir-fry for 2 minutes or until almost tender.

In a small bowl, whisk together the chicken broth, soy sauce, cornstarch and brown sugar. Add to the pan along with the Chinese vegetables and water chestnuts. Bring to a boil and cook for 1 minute or until the sauce thickens and the vegetables are heated through.

Return the cooked chicken along with any juices to the skillet. Bring to a boil and cook 1 minute or until heated through. Spoon chicken mixture over chow mein noodles or rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
When I make this I double the recipe. You will then have to adjust the cooking times a bit. Also I add twice as much celery.

 

 

 

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