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Prep 15 mins
Cook 15 mins
Another great recipe that came from the May 2005 issue of Family Circle magazine. My step-daughter loves Chinese food, but her father doesn't like the fact that it's not that good for her. She loves the taste, and he loves the fact that it's good for her.
- 2 tablespoons olive oil
- 2 boneless skinless chicken thighs, cut into 1 inch pieces (about 2 1/2 pounds total)
- 3 mixed sweet peppers, seeded and cut into 1 inch dice
- 2 large celery ribs, cut into 1/4 inch slices (about 1 cup)
- 2 cups chicken broth
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon hot sauce
- 1⁄2 teaspoon ground ginger
- 1 cup uncooked white rice, cooked following package directions
- In a large nonstick skillet or wok, heat oil over high heat. Add chicken and stir-fry for 8 minutes. Remove to a plate and reserve.
- Add peppers and celery to skillet and stir fry for 5 minutes.
- In a medium size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.
- Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.
- Serve immediately over cooked rice.
I wasn't sure what this would be like, but when I finished, it was almost *exactly* like canned Chicken Chow Mein, both in appearance and taste. The texture was much better, though. My family eats Chinese foods a lot, and this was somewhat bland for our taste. Next time, we will probably add some dried red pepper, along with a can of chow mein noodles.