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Chicken Chow Mein
2 cups chicken cubed -- cooked
1 cup carrots -- sliced
3 cups celery -- cut on diagonal
2 cans Chinese vegetables
2 cups chicken broth
1 can bean sprouts -- or fresh
1 small can water chestnuts -- drained
1 each onion cut in half with grain then wedged
soy sauce -- to taste
chow mein noodles
cornstarch & water -- for thickening
This can be done in a Dutch oven or in a wok with a wok ring attachment. Stir fry carrots, celery, and onion in a small amount of cooking oil over medium to high heat. Cook until tender but sill slightly crisp. Add chicken, broth, soy sauce, and Chinese vegetables, water chestnuts and bean sprouts. Cook at medium low heat for 10 minutes. Add water and cornstarch while cooking to desired thickness. Adjust soy sauce to taste and make sure cornstarch is cooked. Serve hot over chow mein noodles.
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