Monday, March 9, 2015

Chicken Veggie Chow Mein

Are you ready? Because it's time for Easy Chicken Veggie Chow Mein. Using plenty of veggies and your Wok or a skillet, you can make this Chinese restaurant classic right in your very own kitchen.

What You'll Need:
4 teaspoons soy sauce (low sodium is best)
1 can (14-1/2 ounces) ready-to-use chicken broth, 3 Tbsp saved aside
2 celery stalks, sliced 1/4-inch thick
2 large carrots, sliced 1/4-inch thick
1 small onion, cut in half and sliced
1 can (8 ounces) water chestnuts, drained
1 can (16 ounces) bean sprouts, drained
1 bag frozen Stir Fry Vegetables of your choice
2 tablespoons cornstarch
2 cups cubed cooked chicken

What To Do:
In a medium-sized saucepan, combine the soy sauce and all but the reserved 3 tablespoons chicken broth over medium-high heat. Add the celery, carrots, and onion and cook for about 10 minutes, until tender. Stir in the water chestnuts and bean sprouts, add bag of frozen veggies. In a small bowl, combine the cornstarch and the reserved 3 tablespoons chicken broth; stir into the vegetable mixture until the liquid thickens.

Add the chicken and mix well; cook for 3 to 4 minutes or until the chicken is heated through.
Serve over cooked spaghetti or plain or fried rice, and top with crispy chow mein noodles.
Enjoy Good Food

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