After getting food poison for a local Chinese restaurant when I was in Highschool, I am nervous to eat at another, so most of the Chinese we eat is at home. I have been craving Chicken Chow Mein, and finally found a recipe that sounded good we gave it a whirl. Overall it was good, not like a chow mein you get from a restaurant the sauce wasn't as thick, but it was very tasty.
- 1/4 c. oil
- 1 - 1 1/2 lbs. chicken breasts, sliced
- 2 cloves garlic, sliced
- 1 c. celery, sliced
- 8 oz. mushrooms, sliced
- 1 c. carrots, sliced
- 1 1/2 c. chicken broth
- 1 T. cornstarch
- 2 T. soy sauce
- 1/4 t. ground ginger
Heat oil in large skillet, cook garlic and chicken through. Add veggies and stir fry until just heated through.
Meanwhile in saucepan, stir broth and cornstarch until smooth. Add soy sauce and ginger. Bring to boil and cook 1 minute. Add to chicken and veggies.
Serve over cooked rice.
***Tips: We added water chestnuts, and also added the sauce and simmered with meat and chicken for about a minute.