Chicken Chow Mein
When cooking with sprouts, mung bean sprouts are the best choice. Other types, such as alfalfa, wilt quickly. Refrigerate sprouts in a plastic bag for up to 3 days. Wash just before using.
1 lb skinless, boneless chicken breasts
2 cup chicken broth
3 stalks celery, sliced
1/2 onion, thinly sliced
1 red or green bell pepper
6 oz mushrooms, drained
2 cup bean sprouts
8 oz water chestnuts, sliced, drained
2 Tbsp cornstarch
2 Tbsp soy sauce
8 oz lo mein noodles, cooked
1 cup chow mein noodles
Cut chicken into 1 1/2-inch strips. Spray a nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Saut� for 5 minutes. Remove with slotted spoon; keep warm.
Add 1/2 cup broth to skillet. Bring to a boil. Add celery and onion. Stir-fry for 2 minutes. Add bell pepper and mushrooms. Stir-fry for 2 minutes. Stir in sprouts and water chestnuts.
Dissolve cornstarch in remaining broth. Mix in soy sauce; stir into skillet. Cook, stirring continually, for 3 minutes. Add chicken to skillet. Heat chicken mixture to serving temperature.
Spread lo mein noodles on a serving platter. Spoon chicken mixture over noodles. Sprinkle chow mein noodles over top. Serve immediately.
Slicing celery on a diagonal exposes more surface to the heat which means faster cooking. Cut several stalks side by side with a long, sharp knife.