Chicken Chow Mein56 Reviews
“My grandmother got this recipe from a friend over 30 years ago, and I have made additions to it. It's delicious! Serve over cooked white rice or crisp noodles.” - by Ruth A. Dawson
Original recipe yields 6 to 8 servings
- In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
- Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.
Amount Per Serving (7 total)
- 200 cal
- 8.8 g
- 9.1 g
Based on a 2,000 calorie diet
Reviews (56)Rate This Recipe
"Most of us think of chow mein as having noodles in it. If you wish to try this, I recommend buying chow mein noodles (not the hard ones in the can, but the ones you boil like pasta. Find it in the a..." See moresian food section. In better stores, try choe mein udon noodles and cook according to directions) Fry the noodles after cooking in 2 tablespoons of sesame oil to which three tablespoons of soy sauce (I recommend low sodium!) 1 teaspoon each garlic powder and grated ginger. Chinese five spice can be used to taste also. Serve this basic recipe over the noodles."
"I have tried this recipe several times, I thought it needed kicking up a notch. So I basically made a new recipe by adding 1 tablespoon of garlic powder, 1 box sliced fresh portobello baby mushrooms,..." See more 1 teaspoon oyster sauce, 1 tablespoon ginger root, 1 pound of fresh green beans, 1/4 cup soy sauce and 1/2 bag of bean sprouts. I used two cans of chicken broth and enough cornstarch to make it a little thicker. This turned out very flavorful!"
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