Prep 10 mins
Cook 20 mins
This is fresh-tasting and easy to make. I enjoy it much better than take-out.
- 1 package fresh celery (sliced)
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1 cup bean sprouts
- 1 (4 ounce) can mushroom pieces, drained
- 1 (7 ounce) can sliced water chestnuts, drained
- 2 cups cut up cooked chicken
- 3 tablespoons cornstarch
- 1⁄4 cup water
- 1 (10 ounce) can condensed chicken broth
- 1⁄4 cup soy sauce
- hot cooked rice
- chow mein noodles
- In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
- Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
- In a large bowl, blend cornstarch with water.
- When smooth, add chicken broth and soy sauce to bowl.
- Mix well and pour over meat and vegetables.
- Bring to a boil, stirring until sauce thickens.
- Reduce heat to low.
- Cover and simmer 10 to 15 minutes.
- Serve over hot, cooked rice and chow mein noodles.
Since we've moved to NC 6 years ago, we've missed our good old MN chow mein. Here we get the large chunks of veggies in a watery type of so-called sauce. Every time we go back to visit our family in MN, good old chow mein is a must for us. I've tried several methods of cooking my own chow mein, but this is it!!! Absolutely delicious. My husband said, "This tastes like real chow mein!" Will make often.
This was a really good recipe. I was using leftover roast beef that I cut in strips so I changed it from chicken broth to beef. I chopped 3 celery stalks, 1/2 a red pepper and 1/2 white onion. Sauteed it all together then added the broth and cornstarch mixture. Add bean sprouts last as they take no time to heat through and will maintain their crunch. Will make again for sure. Mahalo
This recipe saved our supper tonight! After reading the reviews, I also added onion & red peppers, plus additional celery, doubled the sauce. Easy, fresh & delicious. Thanks for posting a winner!