Chicken Chow Mein

Chicken Chow Mein

The difference between chop suey and chow mein is that the chow mein is served
over crisp chow mein noodles, while chop suey is served over rice.

4-boneless-skinned chicken breast halves, cut into bite sized strips
2-tablespoons vegetable oil
2-stalks celery, cut into 1-inch pieces
2-medium sized onions, sliced
2-cloves garlic, minced
1-1/4-cup chicken broth
1/4-cup soy sauce
2-tablespoons cornstarch
1-tablespoon firmly packed light brown sugar
1-can mixed Chinese vegetables, drained
1-8 ounce can water chestnuts, drained
3-cups chow mein noodles

Step 1...
Coat a wok or heavy skillet with cooking spray. In the wok or skillet heat 1-tablespoon of the
oil over moderate-high heat. Add the chicken and stir-fry for 3 minutes or until cooked through.
Using a slotted spoon, remove the chicken from wok. Cover and keep warm.

Step 2...
Heat the remaining tablespoon oil in the wok. Add the celery, onions and garlic. Stir-fry for
2 minutes or until tender crisp.

Step 3...
In a bowl, whisk together the chicken broth, soy sauce, cornstarch, and brown sugar. Add
to the wok along with the Chinese vegetables and water chestnuts. Bring to a boil and cook
for about 1 minute or until sauce thickens and the vegetables are heated through.

Step 4...
Return the cooked chicken and any juices to the wok. Bring to a boil and cook 1-minute.
Spoon mixture or chow mein noodles.
Serves 4.