Chicken Chow Mein

Karen Clifford

1/3 cup olive oil
1 tsp salt
¼ tsp pepper
2 cups thinly sliced Chinese cabbage
2 cups thinly sliced celery
1 can (1 lb.) bean sprouts, drained
1 can (4 oz) water chestnuts, sliced
2 cups chicken broth
2 ½ tbsp cornstarch
¼ cup water
¼ cup soy sauce
2 cups sliced cooked chicken cut in thin slivers
1 can chow mein noodles

Heat oil, salt, and pepper in deep skillet or wok. Add cabbage, celery, bean sprouts, water chestnuts, and 2 tsp sugar. Stir in chicken broth; and cook about 10 minutes until vegetables are still crisp but getting soft. Mix cornstarch, water, and soy sauce; add to vegetable mixture. Stir until mixture thickens. Add chicken and stir until meat is heated but not overcooked. Serve over hot chow mein noodles. Goes good with rice, almond cookies, and green salad with mandarin oranges. Print Recipe