Cut chicken into bite sized pieces and cook in 2 Tablespoons of oil. Add chicken broth, vegetable oil, chicken bouillon granules, soy sauce, celery and onion; bring to a boil and cook until onion and celery are tender. Blend cornstarch with 1/2 cup cold water. Stir into mixture until it comes to a boil and thickens. Add bean sprouts, water chestnuts and bamboo shoots. Serve over chow mein noodles or hot rice.
Originally Submitted
3/26/2013
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