Recipe: Skillet Chicken Chow Mein

SKILLET CHICKEN CHOW MEIN

"Fresh and light describes this tempting oriental-flavored supper. It can be served alone as a one-dish meal or with cooked rice for a heartier meal. "

1 tablespoon oil
1 lb. boneless skinless chicken, cut into 3/4-inch pieces
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped onion
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon grated gingerroot (or 1/8 teaspoon ground ginger)
8 oz. (4 cups) fresh bean sprouts
2 tablespoons cornstarch
1/4 cup cold water
1 cup chow mein noodles

Heat oil in large skillet over medium-high heat until hot. Add chicken pieces; cook 3 to 5 minutes or until browned.

Add carrots, celery, bell pepper, onion, chicken broth, soy sauce, sugar, garlic powder and gingerroot. Bring to a boil. Reduce heat to low; simmer uncovered 5 minutes or until vegetables are crisp-tender and chicken is no longer pink.

Stir in bean sprouts; cook an additional 2 to 4 minutes or until thoroughly heated.

In a small bowl, stir cornstarch into cold water until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium heat until sauce is bubbly and thickened.

Sprinkle with chow mein noodles. Serve immediately.

Makes 4 servings (1 cup each)
From: Recipelink.com
Source: Recipe booklet: Casseroles and One-Dish Meals, Pillsbury Classic Cookbooks #140, October 1992