When we go out for Chinese food, my husband always orders chicken chow mein. So I created this recipe for a homemade take on his favorite.
—BETH DAUENHAUER PUEBLO, CO
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
1 tablespoon cornstarch
2/3 cup reduced-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 pound sliced fresh mushrooms
2/3 cup thinly sliced celery
1/4 cup sliced onion
1/4 cup thinly sliced green pepper
2 tablespoons julienned carrot
1 teaspoon canola oil
1 garlic clove, minced
1 cup cubed cooked chicken breast
1 cup cooked brown rice
2 tablespoons chow mein noodles
1. In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside.
2. In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry for 1-2 minutes longer or until vegetables are crisp-tender.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.
PER SERVING 307 cal., 7 g fat (1 g sat. fat), 54 mg chol., 984 mg sodium, 35 g carb., 4 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.