Recipe of the Week: Chicken Chow Mein


1/4 cup vegetable oil

1 teaspoon salt

1/4 teaspoon pepper

2 cups sliced Chinese cabbage

3 cups thinly sliced celery

1 can (16 ounce) bean sprouts, drained

1 can (4 ounce) water chestnuts, sliced

2 teaspoon sugar

2 cups chicken broth (or you may use water)

2-1/2 tablespoon cornstarch

1/4 cup cold water

1/4 cup soy sauce

2 cups sliced cooked chicken, cut in slivers

Chow mein noodles 



Heat oil in deep skillet.  Add cabbage, celery, bean sprouts, water chestnuts, sugar and salt and pepper. Stir in chicken broth; cook about 10 minutes.

Blend cornstarch, water and soy sauce.  Add to vegetable mixture and stir until mixture thickens.  Add chicken.  Heat through.  Serve over hot chow mein



Marty Williams, Thousand Oaks

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