chicken chow mein

YIELD: 6 servings

Ingredients

• 3 tablespoons cornstarch
• 2 cups reduced-sodium chicken broth
• 3 teaspoons reduced-sodium soy sauce
• 1-1/2 teaspoons salt
• 3/4 teaspoon ground ginger
• 3/4 pound sliced fresh mushrooms
• 2 cups thinly sliced celery
• 3/4 cup sliced onion
• 3/4 cup thinly sliced green pepper
• 6 tablespoons julienned carrot
• 3 teaspoons canola oil
• 3 garlic cloves, minced
• 3 cups cubed cooked chicken breast
• 3 cups cooked brown rice
• 6 tablespoons chow mein noodles

Directions

• In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside.
• In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles. Yield: 2 servings.

healthy cooking - tasteofhome - april/may 2011