How To Make Homemade Chicken Chow Mein And Rice by Shelly Hill
When it comes to cooking Asian-style food, I find it difficult to find easy to prepare recipes that use ingredients that I can readily find at my local supermarket.
This particular recipe was given to us a few years ago by a friend. His wife is a fantastic cook and was gracious enough to share her recipe with us.
Time Saving Tip: If you want to save some time, chop up your fresh vegetables, precook your chicken and rice the day before and then refrigerate in separate containers. The next evening when you get home from work, you can have this meal on the dinner table in less than 20 minutes.
Chicken Chow Mein And Rice Recipe
12 oz. cooked chicken, de-boned and diced into pieces
1/2 cup fresh mushrooms, sliced
2 oz. water chestnuts
1 cup bean sprouts
1/2 cup celery, chopped
2 tablespoons onion, finely chopped
2 tablespoons of warm water
1 cup cooked white rice
1 cup warm water
2 teaspoons cornstarch
1/4 cup soy sauce
1/2 teaspoon ground ginger
In a large sauce pan, simmer the chopped onion and celery in 2 tablespoons of water for 3 to 4 minutes. Stir in the 1 cup of water, cornstarch, soy sauce and ground ginger. Simmer this mixture over medium heat for approximately 5 minutes or until it starts to thicken. Stir in the diced chicken and remaining ingredients. Heat this mixture over medium heat for approximately 10 minutes. Your vegetables should be crisp and tender but not soggy.
Serve over 1/2 cup of cooked white rice. This recipe makes 2 hearty servings.
Shelly Hill is a mother and grandmother who lives in Central Pennsylvania who enjoys cooking and baking foods for her family. You can visit Shelly online at http://my.tupperware.com/Ravish30 or her recipe site at http://wahmshelly.blogspot.com for additional easy to prepare recipes.
Article Source: WAHM Articles