This is a classic recipe from my childhood. I love making recipes that were passed onto me by family.
Prep Time5 minutesmins
Cook Time30 minutesmins
Course: Main
Servings: 6people
Author: Beulah Rawlins
Cost: $10
Equipment
1 skillet with lid
Ingredients
2cupschicken breast, cut up into chunks
4 cupschicken broth
2TBSPonion, minced
1largecarrot, cut up fine or grated
4wholecelery stalks, chopped
1/4cupcorn starch
2 TBSPbrown sugar
1tsp.ground ginger
3TBSPsoy sauce (or coconut aminos)
1can bean sprouts, drained
1can chow mein noodles
1TBSPSesame oil
Instructions
Cook chicken in skillet with a little sesame oil. Remove when done and set aside.
Add onion, carrot and celery to the skillet and cook until tender. You can also add 1 can slicked mushrooms, sliced water chestnuts, bamboo shoots or other veggie.
Add chicken broth. Except 1/4 cup.
In reserved broth add 1/4 cup corn starch and make into a thin paste.
Add to the skillet and stir.
Add soy sauce, ginger and brown sugar.
Cook until thickens over medium heat. Add chicken.
Serve over rice and top with chow mein noodles and more soy sauce if desired.
Notes
You can always use a bag of chow mein frozen veggies if you prefer. This is a recipe that Aunt Beulah used to make all of the time (Granny's sister). I hope you enjoy it! like to serve with egg rolls.