Chicken Chinese

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites. "Perennial favorite!"

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 2  cups  diced onions
• 1  cup  diced green pepper
• 3  cups  diced  cooked chicken
• 1  cup  thinly sliced celery
• 2  cups  canned bean sprouts, drained
• 2  cups chicken broth
• 2  tablespoons cornstarch
• 3  tablespoons soy sauce
• 1  cup  toasted almond
•  toasted  chow mein noodles or   hot cooked rice

Directions

1. Melt butter in a saucepan and saute onion and green pepper until they are thender, but not brown.
2. Add chicken; heat through.
3. Add celery, bean sprouts, and chicken broth mixed with cornstarch.
4. Simmer about 10 minutes, or until vegetables are crisp-tender.
5. Add soy sauce.
6. Heap mixture on a large heated platter, and top with almonds.
7. Serve with toasted chow mein noodles or hot rice.