Chicken Vegetable Medley Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Salad oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), thinly sliced | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Sliced mushrooms | 1 4 Ounce, drained | |
| Water chestnuts | 1 5 Ounce, sliced | |
| Salt | 1/4 Teaspoon | |
| 1 1/2 cups cooked or canned chicken, in chunks | ||
| 1/2 cup canned chicken broth, undiluted | ||
| Cornstarch | 1 Teaspoon | |
| Soy sauce | ||
| Bean sprouts | 11 pound, drained | |
| Hot fluffy rice | ||
| Toasted almonds | 1/3 Cup (16 tbs), canned | |
Directions
About 30 minutes before serving:
1. Heat salad oil in large skillet; in it saute onion slices, celery slices, mushroom slices, and water chestnut slices 5 minutes.
2. Now add salt, chicken chunks, and broth; simmer, covered, 10 minutes.
3. Meanwhile, combine cornstarch with 1 teaspoon soy sauce and 2 tablespoons cold water; stir smoothly into chicken mixture. Bring to boil; add drained bean sprouts, then stir until thickened and bean sprouts are hot.
4. Serve on hot fluffy rice, sprinkled with almonds. Pass soy sauce.
1. Heat salad oil in large skillet; in it saute onion slices, celery slices, mushroom slices, and water chestnut slices 5 minutes.
2. Now add salt, chicken chunks, and broth; simmer, covered, 10 minutes.
3. Meanwhile, combine cornstarch with 1 teaspoon soy sauce and 2 tablespoons cold water; stir smoothly into chicken mixture. Bring to boil; add drained bean sprouts, then stir until thickened and bean sprouts are hot.
4. Serve on hot fluffy rice, sprinkled with almonds. Pass soy sauce.
Chef
