Prep 20 mins
Cook 10 mins
When I lived in TX, I was trying to duplicate a light sauce based chicken chow mein similar to one of my favorite take-outs in Minneapolis. This is relatively close and very tasty!! Now that I'm back in the Minneapolis area, I tell my DH that I've forgotten how to make chow mein...
- 236.59 ml sliced onion
- 236.59 ml sliced mushrooms (or 1 can)
- 177.44 ml biased cut celery
- 118.29 ml sliced water chestnuts
- 29.58 ml oil
- 473.18 ml cooked chicken strips
- 453.59 g can bean sprouts, drained
- 411.06 g can chicken broth
- 14.79 ml water
- 14.79 ml cornstarch
- white pepper
- 0.25 ml Accent seasoning (msg)
- Cook vegetables in oil- until tender.
- Add chicken and bean sprouts.
- Add the broth- bring to slight boil.
- Add salt, pepper and Accent to taste.
- Make a mixture of the cornstarch and water.
- Add this mixture to other ingredients for thickening.
- Serve over rice or chow mein noodles.
This is exactly the chow mein recipe I was looking for. It was delicious and easy as pie to make. Great for when you don't want a complicated dinner. I served it on crunchy noodles and made some fried rice. I will definitely make this again. Next time I will use fresh bean sprouts as I didn't like the canned taste, and they are so readily available in my area. I also didn't have Accent, and it was still yummy. This is my first recipe/review on Zaar. So far so good!
I don't like mushrooms so I left them out. This is a keeper. I also doubled the cornstarch. yum! Oh, and added salt/pepper and a clove of fresh minced garlic
I substituted red pepper for the mushrooms and it was excellant. Rice and crispy asian noodles were a great texture combo. I doubled the cornstarch for better consistency.