Tuesday, October 18, 2011

Chicken Chow Mein

I am big fan of the chicken chow mein that you find in the grocery store - you know the one... 2 cans sealed together, open with can opener, dump and heat! :) I'm sure that it is super healthy for you, NOT - so when I found this recipe I was eager to try it! I doubled the recipe to serve our family and it was fabulous!! It was definitely filling and the whole family enjoyed it! I wanted to just keep eating it, but I refrained (barely) and saved the rest for the hubs for when he got home! :)

Chicken Chow Mein
(recipe found in Taste of Home Healthy Cooking)

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

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 tender crisp.

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.

Serves: 2
Points: 6 (1 cup chow mein with 1/2 cup cooked brown rice and 1 tablespoons chow mein noodles)

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