I always enjoy working with her. She's a very interesting lady who loves the women she helps on the weekends.
Anyway, back to the recipe for chicken chow mein. I could hardly stand it. Celery, carrots and onions simmering on the stove with the chicken breast...my mouth was watering. So I had to ask her for the recipe, especially when I saw what was in it.
On the way home, I picked up the ingredients and made it for lunch on Sunday. Yummy and my family felt the same way I did. This is not exactly her recipe. What I did was different, so I'll share that.
Fry chicken cubes in oil, then add carrots. Cook for awhile till carrots are still crunchy but starting to get cooked, then add celery and cabbage.
The recipe calls for 2 c chicken broth, I used water and chicken buollion.
Bring to a boil. Then mix 2 T cornstarch with 1/4 cup of water and 1/4 c soysauce and stir it into the broth and veggies and meat.
Serve over rice and with chow mein. Delicious!!!
1/4 c oil
1 t salt
1/4 t pepper
1/4 head of cabbage
1 carrot sliced
3 stalks of celery
2 cups of chicken broth
2 T cornstarch
1/4 c water
1/4 c soysauce
2 c chicken
Fry chicken in oil, with salt and pepper. Add carrots, cook for a bit. Add celery and cabbage, cook till tender. Add chicken broth. Bring to a boil. Mix cornstarch with water and soysauce and stir in. Heat thoroughly. Some other things that can be added are mushrooms and water chestnuts.