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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âWhen we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy.â âBeth Dauenhauer, Pueblo, Colorado Ingredients:
1 tablespoon cornstarch |
2/3 cup reduced-sodium chicken broth |
1 teaspoon reduced-sodium soy sauce |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 pound sliced fresh mushrooms |
2/3 cup thinly sliced celery |
1/4 cup sliced onion |
1/4 cup thinly sliced green pepper |
2 tablespoons julienned carrot |
1 teaspoon canola oil |
1 garlic clove, minced |
1 cup cubed cooked chicken breast |
1 cup cooked brown rice |
2 tablespoons chow mein noodles |
Directions:
1. In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside.
2. In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles. Yield: 2 servings.
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