Chicken Chow Main Recipe
Yield: 6 sweet onesRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
-chopped cooked, (bite-sized
3 cup: Celery, diagonally sliced
-pieces),
1/2 cup: Green onions, with tops
1 1/4 cup: Green peppers, * chopped
-diagonally slcied,
, 1" cubes
2 1/2 cup: Chicken broth, hot
6 ounce: (2 cn) mushrooms, stem &
3 tbsp: Cornstarch,
-pieces, drained
1/2 tsp: Salt,
-=OR=-,
1/8 tsp: Garlic powder,
8 ounce: Fresh mushrooms, sliced
-=OR=-,
3 1/2 ounce: (1 cn) water chestnuts,
1 centiliter: Garlic, minced
-drained and sliced,
1/8 tsp: Ground ginger,
3 1/2 ounce: Chow mein noodles,
1/2 cup: Cold water,
2 tbsp: Candied gingrer root,
1 tbsp: Soy sauce,
-finely chopped,
3 1/4 cup: Chicken, firmly packed
Directions:
* For color you may want to add yellow, red and green.
Heat vegetables oil in a deep heavy cooking pot; add celery and onion;
stir-fry over moderate heat until onions are transparent but not brown. Add
chicken broth, cover and over low heat 4-5 minutes. Meanwhile, combine
cornstarch, salt, garlic, ginger, cold water, and soy sauce and mix until
smooth. Add slowly to hot mixture, stirring constantly. Cook and stir over
medium heat unitl liquid thickens and is clear. Add chicken, green peppers,
mushrooms, and water chestnuts; mix well. Cover and cook over low heat
about 5 minutes, until heated throught. To serve into a 2-quart serving
dish. Mix noodles and candied ginger and sctter on top of chicken mixture.
1 serving
: 1 cup chicken-vegetable mixture plus about 1/3 cup chow mein noodles.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 2 VEGETABLE EXCHANGES +
1 STARCH EXCHANGE; CAL: 327; CHO: 29g; PRO: 30g; FAT: 10g; SOD: 773mg; CHO:
67mg; LOW-SODIUM DIETS: This recipe is not suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess.R.D.,M.S.
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
Heat vegetables oil in a deep heavy cooking pot; add celery and onion;
stir-fry over moderate heat until onions are transparent but not brown. Add
chicken broth, cover and over low heat 4-5 minutes. Meanwhile, combine
cornstarch, salt, garlic, ginger, cold water, and soy sauce and mix until
smooth. Add slowly to hot mixture, stirring constantly. Cook and stir over
medium heat unitl liquid thickens and is clear. Add chicken, green peppers,
mushrooms, and water chestnuts; mix well. Cover and cook over low heat
about 5 minutes, until heated throught. To serve into a 2-quart serving
dish. Mix noodles and candied ginger and sctter on top of chicken mixture.
1 serving
: 1 cup chicken-vegetable mixture plus about 1/3 cup chow mein noodles.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 2 VEGETABLE EXCHANGES +
1 STARCH EXCHANGE; CAL: 327; CHO: 29g; PRO: 30g; FAT: 10g; SOD: 773mg; CHO:
67mg; LOW-SODIUM DIETS: This recipe is not suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess.R.D.,M.S.
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp