Umami Chicken Chow Mein

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...

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  cup  sliced onion
• 1  cup  sliced mushrooms (or 1 can)
• 3⁄4 cup  biased cut celery
• 1⁄2 cup sliced water chestnuts
• 2  tablespoons  oil
• 2  cups  cooked  chicken strips
• 1 (16 ounce) can bean sprouts, drained
• 1 (14 1/2ounce) can chicken broth
• 1  tablespoon water
• 1  tablespoon cornstarch
•  salt
•  white pepper
• 1  dash Accent seasoning (msg)

Directions

1. Cook vegetables in oil- until tender.
2. Add chicken and bean sprouts.
3. Add the broth- bring to slight boil.
4. Add salt, pepper and Accent to taste.
5. Make a mixture of the cornstarch and water.
6. Add this mixture to other ingredients for thickening.
7. Serve over rice or chow mein noodles.