The gravy part of this recipe is good and makes the recipe.
Chicken Chow Mein
1 T oil
1 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch pieces
4 large carrots, thickly sliced
4 green onions, sliced (include green portions) or 1/4c white onion
3 stalks celery, sliced
1 c reduced-sodium chicken broth
1 T sugar
1/2 c reduced-sodium soy sauce
1/4 tsp crushed red pepper flakes
1/2 tsp ground ginger
1 clove garlic, minced
8 oz bean sprouts (fresh or canned)
1 can water chestnuts or bamboo shoots, or mushrooms
1/4 c cornstarch
1/2 c water
Heat oil in a skillet over medium high heat. Add chicken pieces and cook until brown. Put in a 3-4 quart slow cooker. Add remaining ingredients, except cornstarch and water, stir to combine. Cover; cook on low 3 hours.
In a small bowl, stir cornstarch into cold water until dissolved. Stir into liquid in cooker. Place cover slightly ajar. Cook until thickened, 15 to 30 min. Serve with chow mein noodles and rice. Serves 6.
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