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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in a little old cook book I picked up at a garage sale called Corn of Plenty. It has really good flavor, it's easy to make and uses simple ingredients. Use cole slaw mix for the cabbage to make it more convenient. Ingredients:
2 tablespoons corn oil |
2 chicken breasts, skinned, boned and cut into one inch cubes |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups shredded cabbage |
1 cup thinly sliced celery |
1 small onion, chopped |
1 (14 ounce) can bean sprouts, drained |
1 (8 ounce) can sliced water chestnuts, drained |
1 (15 ounce) can swanson chicken broth |
2 tablespoons cornstarch |
3 tablespoons soya sauce |
chow mein noodles |
Directions:
1. Heat oil in large skillet or Wok. Add chicken pieces. Cook until chicken is no longer pink. Stir frequently during cooking. Remove chicken from skillet and set aside.
2. Add salt, pepper, cabbage, celery, onion, bean sprouts and water chestnuts to oil in skillet. Stir to combine. Add chicken broth. Cover and cook for about ten minutes, or until vegetables are tender. Stir one to two times during cooking.
3. Combine cornstarch and soya sauce. Add to vegeable mixture. Stir until blended. Continue heating until liquid boils and thickens. Stir as needed. Add chicken. Stir to combine. Continue cooking until chicken is warmed. Serve over chow mein noodles.
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