Chicken chow mein #2

Yield: 6 servings

Measure Ingredient
2 larges Slices thin onions
½ cup Sliced mushrooms
½ cup Sliced water chestnuts
28 ounces Drained bean sprouts
½ cup Bamboo shoots
2 tablespoons Cornstarch
2 cups Cooked chicken cut in large bite sized pieces
4 larges Celery stalks
2 tablespoons Cooking oil
2 cups Chicken broth
1 tablespoon Soy sauce
Ground pepper
Chinese noodles
Cooked rice

Split celery stalks, cut diagonally in 1 inch pieces. IN a large skillet, heat oil and cook onions until slightly soft. Add celery, mushrooms and 1½ cup chicken broth. Cook over low heat for 10 minutes, stirring a few times. Add water chestnuts, bean sprouts and bamboo shoots. In a small bowl, make a mixture of cornstarch, soy sauce and ½ cup chicken broth and stir until smooth. Add mixture to the large skillet, along with the cooked meat. Add freshly ground pepper and mix well. Simmer for 10 minutes. Taste for seasoning, may want to add additional soy sauce.

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