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LEO'S SPECIAL CHICKEN CHOW MEIN Recipe

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This recipe for LEO'S SPECIAL CHICKEN CHOW MEIN, by , is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
1 TBSP OIL

1 TSP SALT

4 OZ. UNCOOKED BONELESS CHICEN BREAST DICED

1 1/4 CUPS CHICKEN BROTH DIVIDED USE

3/4 CUP CHOPPED CELERY

1/2 CUP SICED WHITE ONION

1/4 CUP SLICED WATER CHESTNUTS

1/4 CUP SLICED MUSHROOMS

1/4 - 1/2 CUP PEA PODS

1/2 CUP BEAN SPROUTS

1 TSP MSG (OPTIONAL)

1 TSP SUGAR

1 TBSP CORNSTARCH DISSOLVED IN 1/4 CUP WATER

1 PKG CHOW MEIN NOODLES

Directions:
Directions:
HEAT WOK OR SKILLET OVER HIGH HEAT.

ADD OIL AND SALT.

ADD DICED CHICKEN.

STIR-FRY FOR 4 MINUTES, OR UNTIL CHICKEN IS NO LONGER PINK.

ADD 1 LADLE OF CHICKEN BROTH TO WOK OR SKILLET.

ADD CELERY, ONION, WATER CHESTNUTS, MUSHROOMS, PEA PODS AND BEAN SPROUTS.

ADD ENOUGH ADDITIONAL CHICKEN BROTH TO BE LEVEL WITH VEGETABLES.
(NOTE: YOU MAY NOT NEED ALL OF THE BROTH).

SIMMER BRISKLY UNTIL CHICKEN IS COOKED.

COMBINE MSG, SUGAR AND DISSOLVED CORNSTARCH.

GRADUALLY ADD MIXTURE TO BROTH, STIRRING AND COOKING UNTIL SAUCE THICKENS.

SERVE OVER CHOW MEIN NOODLES.

Personal Notes:
Personal Notes:
LEO'S RESTAURANT IS FAMOUS FOR THEIR CHOW MEIN ON THE EAST SIDE OF ST. PAUL ON EARL STREET.

 

 

 

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