Chicken Chow Mein
3 tbsp. Cornstarch
¼ cup Water
1 ¼ cup Chicken Broth
¼ cup Soy Sauce
1 cup Fresh Celery, sliced
1 tbsp. Canola Oil
1 cup Fresh Bean Sprouts
1 (4 oz.) can Mushroom Stems & Pieces, drained
1 (7 oz.) can Sliced Water Chestnuts, drained
2 cups Rotisserie Chicken, chopped
4 cups Cooked Rice, warm
as needed Chow Mein Noodles
Combine cornstarch and water in a medium bowl until smooth. Add the broth and soy sauce, combine and set aside. In a large saute pan over medium-high heat, cook celery in oil for about 5 minutes. Then add the sprouts, mushrooms, chestnuts and chicken to the pan and combine. To this mixture add the cornstarch mixture and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes stirring occasionally. Serve over warm rice and top with chow mein noodles.
Note: You can use fresh mushrooms if desired. Just add to celery when you start to saute.
Note: You can change up the ingredients a little to meet your personal taste. You can also add some red pepper flakes for a little heat in you like.
Ideas for Future Efforts