Optional - velveting the chicken : Combine chicken and baking soda in a
br>Allow mushrooms to stand for 5 minutes, or until slightly
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.
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
Marinate the chicken: Combine the 2 teaspoons soy
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.
ugar.
Add chicken stock; cover and simmer gently for about 10
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).
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.
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.
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.
Preheat oven to 350 degrees F.
In bottom of 9x13 casserole dish, put a layer of chow mein noodles followed by chicken and vegetables. Top with remaining noodles.
Mix soup with 1 can of water. Spoon soup mixture over vegetables.
Drizzle soy sauce over all.
Bake at 350\u00b0F for 30-40 minutes.
Enjoy!
ried.
CHOW MEIN:.
Remove skin and bones from chicken breasts.
Heat oil, salt and pepper in deep skillet.
Add celery, onion and water chestnuts and let fry for 5 minutes or so.
Add bean sprouts and stir in chicken broth.
Cook about 15 minutes.
Blend cornstarch, water and soy sauce.
Add to vegetable mixture and stir until mixture thickens.
Add chicken.
Heat through.
Serve over hot chow mein noodles.
Serves 4.
(Stores in refrigerator well for a day or two.)
Heat oil in a wok or pan and stir-fry celery and onion over high heat for 2 to 3 minutes, separating the onion \"layers.\"
Add soy sauce, sugar and broth; bring to a boil.
Add bean sprouts and chicken and stir to combine.
Dissolve cornstarch in water and add gradually to sauce.
Simmer gently until it thickens.
Serve over chow mein noodles.
Serves 4.
Chock-full of fresh vegetables, this main dish is as easy to prepare as it is delicious.
Serve over chow mein noodles for added crunch.
Saute onion and celery in butter.
Add soup, broth, soy sauce, hot pepper sauce and pepper. Stir in chicken and simmer 5 minutes.
Pour into a 1 qt casserole dish and top with chow mein noodles and cashews.
Bake at 350 for 20 minutes.
ith a lid.
Add chicken and stir-fry until lightly
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.