Chicken Veggie Chow Mein
Cheryl Croce Culver
4 tspsoy sauce, low sodium
1 can(s)14 1/2 ounce chicken broth
2 stalk(s)celery sliced 1/4 inch thick pieces
2 largecarrots sliced 1/4 inch thick
1 smallonion, sliced
1 can(s)8 ounces water chestnuts, drained
1 can(s)16 ounces bean sprouts, drained
1 bag(s)frozen stir fry vegetables
2 ccubed cooked chicken
How to Make Chicken Veggie Chow Mein
- 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