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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have had this recipe for years on a little slip of paper. I am now putting it here for safe keeping. It came from a Family Circle magazine from 1989. This how we like our chow mein, it's easy and quick to make! Ingredients:
2 tablespoons cornstarch |
1 cup chicken broth |
2 tablespoons soy sauce |
3 tablespoons vegetable oil |
1 lb boneless skinless chicken breats cut into strips across the grain |
1 cup shredded cabbage |
1 cup thinly sliced celery (about 2 stalks) |
1 large onion, silvered lengthwise |
1 (8 ounce) can sliced water chestnuts, drained |
4 ounces sliced fresh mushrooms |
1 garlic clove, diced fine |
1 lb fresh bean sprouts, rinsed drained and patted dry |
Directions:
1. Stir together cornstarch,chicken broth and soy sauce in a small bowl.
2. Heat 2 tbls oil in wok or dutch oven over high heat. When very hot add chicken, stir fry 1 to 2 minutes. Transfer with slotted spoon to plate.
3. Heat remaing oil in wok. Add cabbage, celery and onion, Stir fry 1 minute until barely cooked. Add water chesnuts,mushrooms and garlic; stir fry 1 to 2 minutes. Add bean sprouts stir fry 30 secons. Remove vegatbles to plate with chicken.
4. Stir sauce add to wok all at once. Cook, stirring constanly until sauce thickens and boils. Return chicken and vegtables to wok;toss until heated through. Turn into serving bowl.
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