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Chicken Vegetable Medley

Western.Chefs's picture
  Salad oil 2 Tablespoon
  Thinly sliced onion 1⁄2 Cup (8 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Canned water chestnuts 15 Ounce, sliced (1 Can)
  Salt 1⁄4 Teaspoon
  Cooked chicken 1 1⁄2 Cup (24 tbs), or canned (In Chunks)
  Canned chicken broth 1⁄2 Cup (8 tbs) (Undiluted)
  Cornstarch 1 Teaspoon
  Soy sauce 1 Tablespoon
  Canned bean sprouts 1 Pound, drained (1 Can)
  Hot fluffy rice 1 Cup (16 tbs)
  Canned toasted diced almond 1⁄3 Cup (5.33 tbs)

About 30 minutes before serving:
1. Heat salad oil in large skillet; in it saute onion slices, celery slices, mushroom slices, and water chestnut slices 5 minutes.
2. Now add salt, chicken chunks, and broth; simmer, covered, 10 minutes.
3. Meanwhile, combine cornstarch with 1 teaspoon soy sauce and 2 tablespoons cold water; stir smoothly into chicken mixture. Bring to boil; add drained bean sprouts, then stir until thickened and bean sprouts are hot.
4. Serve on hot fluffy rice, sprinkled with almonds. Pass soy sauce.

Recipe Summary

Difficulty Level: 
Main Dish

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