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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This is fresh-tasting and easy to make. I enjoy it much better than take-out. Ingredients:
1 package fresh celery (sliced) |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1 cup bean sprouts |
1 (4 ounce) can mushroom pieces, drained |
1 (7 ounce) can sliced water chestnuts, drained |
2 cups cut up cooked chicken |
3 tablespoons cornstarch |
1/4 cup water |
1 (10 ounce) can condensed chicken broth |
1/4 cup soy sauce |
hot cooked rice |
chow mein noodles |
Directions:
1. In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
2. Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
3. In a large bowl, blend cornstarch with water.
4. When smooth, add chicken broth and soy sauce to bowl.
5. Mix well and pour over meat and vegetables.
6. Bring to a boil, stirring until sauce thickens.
7. Reduce heat to low.
8. Cover and simmer 10 to 15 minutes.
9. Serve over hot, cooked rice and chow mein noodles.
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