Easy Chicken Chow Mein
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Are you ready? Because it's time for another edition of Takeout Fake-out! Next up, we've got a Chinese copycat recipe for Easy Chicken Chow Mein. Using plenty of veggies and your skillet, you can make this Chinese restaurant classic right in your very own kitchen. Pair this with a side of your favorite rice for a meal to remember.
What You'll Need:
- 4 teaspoons soy sauce
- 1 can (14-1/2 ounces) ready-to-use chicken broth, 3 divided
- 2 celery stalks, sliced 1/4-inch thick
- 2 large carrots, sliced 1/4-inch thick
- 1 small onion, cut in half and sliced
- 1 can (8 ounces) water chestnuts, drained
- 1 can (16 ounces) bean sprouts, drained
- 2 tablespoons cornstarch
- 2 cups cubed cooked chicken
What To Do:
- In a medium-sized saucepan, combine the soy sauce and all but the reserved 3 tablespoons chicken broth over medium-high heat. Add the celery, carrots, and onion and cook for about 10 minutes, until tender. Stir in the water chestnuts and bean sprouts. In a small bowl, combine the cornstarch and the reserved 3 tablespoons chicken broth; stir into the vegetable mixture until the liquid thickens.
- Add the chicken and mix well; cook for 3 to 4 minutes or until the chicken is heated through.
Serve over cooked spaghetti or plain or fried rice, and top with crispy chow mein noodles.
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