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.

Ingredients

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

Directions

1. 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.

2. 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.

3. 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.

4. Spread lo mein noodles on a serving platter. Spoon chicken mixture over noodles. Sprinkle chow mein noodles over top. Serve immediately.