Recipes:
# Chicken Chow Mein
## INGREDIENTS
1 pound skinless, boneless chicken breasts
2 cups chicken broth, divided
3 stalks celery, sliced diagonally
1/2 medium onion, thinly sliced
1 red or green bell pepper, julienned
6 ounces mushrooms, sliced or 1 (4-ounce) can mushrooms, drained
2 cups bean sprouts
1 (8-ounce) can sliced water chestnuts, drained
2 tablespoons cornstarch
2 tablespoon soy sauce
8 ounces lo mein noodles, cooked
1 cup chow mein noodles
SERVES 6
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## Make Ahead
Prepare recipe through step 3, but do not add sprouts. Reheat chicken mixture to serving temperature. Add sprouts just before spooning over the noodles.
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## VARIATION
Spoon chow mein over white rice rather than the noodles and top with slivered toasted almonds.
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### 1
Cut chicken into 1 1/2-inch strips. Spray a nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Sauté for 5 minutes. Remove with slotted spoon; keep warm.
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### 2
Add 1/2 cup broth to skillet. Bring to a boil. Add celery and onion. Stir-fry for 2 minutes. Add bell pepper and mushrooms. Stir-fry for 2 minutes. Stir in sprouts and water chestnuts.
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### 3
Dissolve cornstarch in remaining broth. Mix in soy sauce; stir into skillet. Cook, stirring continually, for 3 minutes. Add chicken to skillet. Heat chicken mixture to serving temperature.
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### 4
Spread lo mein noodles on a serving platter. Spoon chicken mixture over noodles. Sprinkle chow mein noodles over top. Serve immediately.
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## Make It Quicker
• Slicing celery on a diagonal exposes more surface to the heat—which means faster cooking. Cut several stalks side by side with a long, sharp knife.
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