Time: 45 minutes total
Yield: 6 Servings
Recipe adapted from Dana Thornock
2 T olive oil
2-3 C celery
2-3 C bean sprouts
1 8 oz package mushrooms
4 chicken breasts
salt and pepper
3 C water
3 Chicken bullion cubes
2 T soy sauce
1/2 t sugar
3 T cornstarch dissolved in 1/3 C water
1. In a large skillet heat 1 T olive oil. Cut up the chicken breasts with a pair of cooking scissors. Add them to the pan and sprinkle with salt and cracked pepper. Cook over medium heat until the pieces are golden brown. See how pretty they are? This beautiful golden brown color is going to add some screaming delicious flavor to your chow mien.
2. While the chicken is getting itself beautifully browned you are going to be chopping up your veggies. The long noodlie like things pictured at the far left are bean sprouts. You can find them at any grocery store, though I don't recommend buying them at Walmart. They sale them in a prepackaged bag, and are very rarely fresh. Smiths (or Kroger) has the best quality I have found. I always make this the same day I purchase the bean sprouts....they do not keep very well.
3. When your chicken is browned, set it aside. Add 1 T olive oil to the same skillet you cooked the chicken in. Add your veggies and cook on medium heat for about 15 minutes, or until the veggies are crisp tender.
4. While your veggies are cooking put the water, bullion, soy sauce, and sugar in a small sauce pan. Heat until boiling, and add the cornstarch/water mixture. Stir it in thoroughly. The sauce should thicken quickly. Set aside.
5. When your veggies are done, add the chicken and the sauce back into the skillet with the veggies. Heat through and serve with rice and Chinese noodles.