Easy Chicken Chow Mein Saute |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a great dish to use up leftover chicken, you can also make it using turkey, once you have all the veggies chopped this dish is a really simple dish to throw together - you may omit the chicken and serve this just as a veggie side dish, top with dry chow mein noodles if desired :) Ingredients:
3 tablespoons oil |
1/2 lb fresh mushrooms, sliced |
1 medium onion, chopped |
1 green bell pepper, seeded and chopped |
2 cups sliced green cabbage |
1 cup canned bean sprouts, well drained |
2 stalks celery, diced |
1 tablespoon fresh minced garlic (or to taste) |
1 (4 ounce) can a sliced water chestnuts (optional) or 1/2-3/4 cup whole cashews (optional) |
2 tablespoons cornstarch |
1/4 cup cold water |
1 1/2 cups low sodium chicken broth |
2 tablespoons soy sauce (can use more to taste) |
1 pinch cayenne pepper (optional) |
2 teaspoons sugar |
2 cups cooked chicken, cubed |
1 teaspoon fresh coarse ground black pepper (or to taste) |
salt (optional or to taste) |
Directions:
1. Heat 3 tablespoons oil in a large skillet over medium heat; add in mushrooms, onion, bell pepper, cabbage, bean sprouts and celery; cook stirring with a wooden spoon until browned and the cabbage is softened (about 10-12 minutes) adding in the garlic the last 2 minutes of cooking.
2. Dissolve the cornstarch in water, add to the veggies along with the water chestnuts or cashews, chicken broth, soy sauce, cayenne and sugar; bring to a boil and simmer over medium-low heat for 10 minutes.
3. Add in the cooked chicken and black pepper then heat through.
4. Season with salt if desired.
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