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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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When I lived in TX, I was trying to duplicate a light sauce based chicken chow mein similar to one of my favorite take-outs in Minneapolis. This is relatively close and very tasty!! Now that I'm back in the Minneapolis area, I tell my DH that I've forgotten how to make chow mein... Ingredients:
1 cup sliced onion |
1 cup sliced mushrooms (or 1 can) |
3/4 cup biased cut celery |
1/2 cup sliced water chestnuts |
2 tablespoons oil |
2 cups cooked chicken strips |
1 (16 ounce) can bean sprouts, drained |
1 (14 1/2 ounce) can chicken broth |
1 tablespoon water |
1 tablespoon cornstarch |
salt |
white pepper |
1 dash accent seasoning (msg) |
Directions:
1. Cook vegetables in oil- until tender.
2. Add chicken and bean sprouts.
3. Add the broth- bring to slight boil.
4. Add salt, pepper and Accent to taste.
5. Make a mixture of the cornstarch and water.
6. Add this mixture to other ingredients for thickening.
7. Serve over rice or chow mein noodles.
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