Chicken Chow Mein
|Vegetable oil||2 Tablespoon|
|Onions||3 Medium, chopped|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped celery/Chopped chinese cabbage||3 Cup (48 tbs)|
|Homemade chicken broth||2 Cup (32 tbs)|
|Soy sauce||2 Teaspoon (Or To Taste)|
|Water||2 Cup (32 tbs)|
|Slivered cooked chicken||2 Cup (32 tbs)|
|Mung bean sprouts||1 Cup (16 tbs)|
|Cooked brown rice||4 Cup (64 tbs)|
1. Heat the oil in a wok or skillet and stir-fry or saute the onions until golden. Add the mushrooms and celery and cook briefly.
2. Stir in the broth and soy sauce and bring to a boil.
3. Mix the arrowroot with a little water until smooth and whisk into the onion mixture. Add the chicken and sprouts. Reheat, but do not boil.