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Chicken Subgum Recipe

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This recipe for Chicken Subgum, by , is from St. Mary's Academy Cookbook Project, 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!

Nancy Lynn (Throckmorton) Barten 74


1 1/2 to 2 c. chicken cup up into 1 in. pieces
2 to 3 T. oil
1 1/2 c. sliced celery
1/2 c. chopped onion
1/2 c. (4 oz. can) mushrooms, drained
16 oz. can (2 c.) chow mein vegetables, drained
16 oz. can (2 c.) bean sprouts, drained
8 oz. can sliced water chestnuts, drained
1 c. water
2 tsp. granulated chicken bouillon
2 T. cornstarch
3 T. soy sauce

1. Cook chicken in oil until no longer pink using a large frying pan or wok
2. Move to outside of pan
3. Put celery and onion in center of pan and cook until crisp-tender
4. Add mushrooms, chow mein vegetables, bean sprouts and water chestnuts
5. Heat through
6. Stir in water and chicken bouillon
7. Blend cornstarch and soy sauce together in a small bowl and add it to the pan
8. Heat until thickened
9. Serve over chow mein noodles or rice

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is my daughter Christi's favorite receipe. She asked for it every time she came home from college and now that she is a mom she makes it herself!




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