Chicken chow main

Yield: 6 sweet ones

Measure Ingredient
1 tablespoon Vegetable oil
3 cups Celery; diagonally sliced
½ cup Green onions; with tops diagonally slcied
2½ cup Chicken broth; hot
3 tablespoons Cornstarch;
½ teaspoon Salt;
⅛ teaspoon Garlic powder; =OR=-
1 clove Garlic; minced
⅛ teaspoon Ground ginger;
½ cup Cold water;
1 tablespoon Soy sauce;
3¼ cup Chicken; firmly packed chopped cooked(bite-sized pieces)
1¼ cup Green peppers;* chopped
\N \N (1\" cubes)
6 ounces (2 cn) mushrooms; stem & pieces; drained =OR=-
8 ounces Fresh mushrooms; sliced
3½ ounce (1 cn) water chestnuts; drained and sliced
3½ ounce Chow mein noodles;
2 tablespoons Candied gingrer root; finely chopped

* For color you may want to add yellow, red and green.

Heat vegetables oil in a deep heavy cooking pot; add celery and onion; stir-fry over moderate heat until onions are transparent but not brown. Add chicken broth, cover and over low heat 4-5 minutes. Meanwhile, combine cornstarch, salt, garlic, ginger, cold water, and soy sauce and mix until smooth. Add slowly to hot mixture, stirring constantly. Cook and stir over medium heat unitl liquid thickens and is clear. Add chicken, green peppers, mushrooms, and water chestnuts; mix well. Cover and cook over low heat about 5 minutes, until heated throught. To serve into a 2-quart serving dish. Mix noodles and candied ginger and sctter on top of chicken mixture.

1 serving

: 1 cup chicken-vegetable mixture plus about ⅓ cup chow mein noodles.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 2 VEGETABLE EXCHANGES + 1 STARCH EXCHANGE; CAL: 327; CHO: 29g; PRO: 30g; FAT: 10g; SOD: 773mg; CHO: 67mg; LOW-SODIUM DIETS: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess.R.D.,M.S.

Brought to you and yours via Nancy O'Brion and her Meal-Master.

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