This recipe is great, a Chinese restaurant has nothing on it. I have this at least twice a month. This is a great way to use up the rest of your leftover chicken. We have 5 people living here and when we make our roasted chicken, we use the leftovers to make this (usually). Sometimes we’ll turn it into fajitas if we’re in the mood for Mexican food. If you like Chinese food, you’ll love this great low-fat, low-sodium meal.
Approx. 1 pound chopped chicken (I use leftovers)
Whatever broth leftover from your chicken, or 2 cups chicken broth
1 cup celery
1/2 cup baby Julienne baby carrots
1 can baby corn
1 can mixed chinese vegetables
1 can water chestnuts; sliced (my personal favorite)
1 can bamboo shoots; sliced
1 can bean sprouts (optional, depends on how much you want)
1 small can mushrooms (optional)
1/2 tsp ground ginger
2 tbsp low-sodium soy sauce
2 tbsp cornstarch (mix w/ 3 tbsp water)
1. In a large skillet, cook chicken over medium-high heat 5 – 7 minutes, stirring often, until completely heated.
2. Add celery, bean sprouts, chestnuts, mushrooms, broth, soy sauce and ginger; Mix well. Reduce heat and cover. Simmer for 15 minutes. Stir occasionally.
3. In a small bowl, blend cornstarch and the 3 tbsp of water
4. Stir cornstarch into the skillet. Cook until mixture is bubbly and slightly thickened.
Make a pan of rice if you choose, and serve the chow mein over chinese noodles.