Mix and simmer the above ingredients over medium heat.
Pour over hot steamed rice. Top with chow mein noodles.
Fry meat and onion in butter until brown.
Add salt, pepper, celery and water.
Cover and simmer 20 minutes.
Add bean sprouts. Blend cornstarch with 2 tablespoons of water and add soy sauce and sugar.
Stir into meat-vegetable mixture and heat until thickened.
Add mushrooms and serve over chow mein noodles.
Cook onions in 4 tablespoons oil or Crisco until tender, not brown, then add celery and enough chicken stock to cover (3 or 4 cups).
Cook celery until tender (not mushy), about 10 minutes. Add soy sauce and brown gravy; thicken with flour and water.
Add bean sprouts, etc.
Cook until well heated.
Add chopped chicken. Serve with rice or chow mein noodles and chopped almonds.
Will serve 15 to 20 people.
Marinate the chicken: Combine the 2 teaspoons soy
Optional - velveting the chicken : Combine chicken and baking soda in a
minutes.
Add the chicken and season with salt and
Melt butter or vegetable oil in hot skillet.
Add meat and stir.
Sear quickly (without browning or burning).
Add onions and fry for 5 minutes.
Add celery, salt, pepper and hot water.
Cover and cook 5 minutes.
Add drained bean sprouts.
Mix thoroughly. Heat to boiling point.
Add flavoring and thickening ingredients. Stir lightly and cook 5 minutes.
Serve piping hot with chow mein noodles or cooked rice.
Serves 2.
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
(Optional: Can also add 1 (14 ounce) can La Choy meatless chow mein.)
Boil chicken and cook until done.
Cube chicken when cool. Set aside.
In a medium skillet saute the butter, celery and onion.
Mix all the ingredients together and put in a 2-quart casserole dish; bake at 350\u00b0 for 30 minutes.
If you want a crunchier taste, put the chow mein noodles on top of ingredients 15 minutes before recipe is done, rather than adding to the rest of the ingredients.
Stew seasoned chicken until tender.
Cool and remove from bone. Cut in small pieces.
Thicken broth chicken was stewed in with cornstarch.
Add bean sprouts (drained), chow mein vegetables (drained), soy sauce, and then add cut up chicken.
Cook rice as you normally would.
Serve chow mein and Chinese noodles on your rice.
Sprinkle generously with soy sauce.
In 1-quart casserole dish stir in all ingredients except chow mein noodles.
To bake:
Bake, uncovered at 350\u00b0 for 30 minutes. Remove from oven and sprinkle chow mein noodles on top, bake another 5 to 8 minutes and serve.
Brown onions in butter.
Add chicken, celery and other veggies.
Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
Simmer for 30 minutes.
Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water.
Serve over chow mein noodles or rice.
Saute onion and garlic in oil until tender.
Add salt.
Mix chicken broth, soy sauce and cornstarch.
Add to skillet.
Stir until mixture thickens.
Add chicken and vegetables and heat through.
Serve over rice or chow mein noodles.
Sprinkle with noodles and additional soy sauce, if desired.
alt and sugar.
Add chicken stock; cover and simmer gently
Melt margarine in large skillet and saute onions.
Mix in soup and milk.
Add chicken and cook until bubbly.
Line bottom of pan with chow mein noodles.
Add chicken and top with remaining chow mein noodles.
Bake for 20 minutes at 350\u00b0.
In large skillet, combine chicken, celery, onion, red pepper, bouillon, sugar, pepper, 1 1/2 cups water and soy sauce.
Bring to a boil; reduce heat.
Cover; simmer 10 minutes or until vegetables are tender.
Stir in bean sprouts.
In small bowl combine cornstarch and 1/4 cup water until smooth.
Over medium-high heat, carefully add to skillet mixture, stirring constantly until thickened.
Serve over chow mein noodles.
Yields 4 servings.
Heat oil in a saucepan.
Cook onions, celery and mushrooms in it for 3 minutes.
Add 1 cup of chicken stock, soy sauce and chicken; cook 5 minutes.
Mix cornstarch with remaining chicken stock and stir into chicken mixture until thickened.
Add the scallions.
Serve over chow mein noodles which have been crisped in oven and white rice on side.
Saute in oil:
onions, celery, drained bean sprouts and drained water chestnuts.
Cook for 2 minutes.
Add cornstarch and soy sauce to liquid drained from sprouts and chestnuts, blending until smooth.
Add broth, sugar and parsley to sauteed vegetables; add chicken and last add the cornstarch-soy mixture.
Cook until thickened.
Serve over rice or chow mein noodles (leftover pork or beef also can be used).
ried.
CHOW MEIN:.
Remove skin and bones from chicken breasts.