Recipe by Nyteglori
I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.
Top Review by anme
Very tasty and extremly simple AND fast meal to make! I used left over cooked chicken and scaled this down to serve two which was way more that enough for me and my mother. I used low sodium soy sauce, low sodium bouillon, and used minced galic and minced onion I sauteed before adding the water and the rest of the ingrdients instead of using dried. BUT dried I feel would work nicely too. Also I used frozen veggies instead of canned that I thawed and par cooked since thats what I had on hand. This is an excellent meal that I served over brown rice. I plan on making this again with other meat and veggies combos!
- 2 1⁄2 cups fresh water
- 2 tablespoons dry onion
- 2 tablespoons dried celery flakes
- 2 tablespoons soy sauce
- 1 -2 chicken bouillon cube
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon garlic powder
- 14 ounces oriental-style vegetables, well drained
- 1 (10 -12 ounce) can chunk chicken (undrained)
- 1⁄4 cup cornstarch
- 1⁄4 cup cool water
Directions See How It's Made
- In a saucepan combine the fresh water, dry onion, dry celery, soy sauce, bouillon cubes, pepper and garlic powder.
- Bring the mixture to a boil and simmer for about 10 minutes, to blend the flavors.
- Stir in the drained vegetables and the undrained chicken. Return the mixture to a boil.
- Meanwhile, dissolve the cornstarch in the cool water. Stir with a fork until it is smooth. Add this to the pot on the stove.
- Stir and allow the mixture to boil for a full minute. Serve hot over rice or chow mein noodles, or both.