Chicken Veggie Chow Mein

Name: Chicken Veggie Chow Mein
Yield: 4
Cuisine: Asian
Ingredients: 4 tsp soy sauce, low sodium; 1 can(s) 14 1/2 ounce chicken broth; 2 stalk(s) celery sliced 1/4 inch thick pieces; 2 large carrots sliced 1/4 inch thick; 1 small onion, 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 Tbsp cornstarch; 2 c cubed cooked chicken

By Cheryl Croce Culver
@Cheriluv

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

Method:

Stir-Fry

Ingredients

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4 tsp

soy sauce, low sodium
1 can(s)

14 1/2 ounce chicken broth
2 stalk(s)

celery sliced 1/4 inch thick pieces
2 large

carrots sliced 1/4 inch thick
1 small

onion, 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 Tbsp

cornstarch
2 c

cubed cooked chicken

How to Make Chicken Veggie Chow Mein

Step-by-Step

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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