Chicken Chow Mein

When I was growing up, my mom would buy those La Choy bi-can meals and I loved when she made the chicken Chow Mein variety. Now that I’m “all grown up,” I still love chicken Chow Mein. So, taking the same ingredients I loved from the La Choy Chow Mein, I decided to attempt making a homemade version … and it turned out to be better than I could have ever imagined. What I didn’t like so much about the canned Chow Mein was how salty it tasted. But, with canned food, you really don’t have much choice. Now, I have figured out a recipe that tastes better and is even healthier, so it’s truly a win-win.  

1 lb. boneless, skinless chicken breasts

2 Tbsp. extra virgin olive oil, divided

1/4 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. paprika 

1 medium onion, cut into eighths

1/2 red bell pepper, sliced

3 celery ribs, sliced on the diagonal

3 carrots, sliced on the diagonal

1 - 15-oz. can baby corn, undrained

1 - 6-oz. can sliced water chestnuts, undrained

1 - 8-oz. can bean sprouts, drained

2 cups chicken broth

1/2 cup water

3-1/4 Tbsp. cornstarch

1-1/2 Tbsp. soy sauce

hot, cooked rice

Chow Mein noodles

In a skillet, cook chicken in 1 Tbsp. olive oil. Add ginger, salt, pepper and paprika. Continue cooking until chicken is no longer pink. In a wok or large skillet, sauté the onion, red pepper, celery and carrots in 1 Tbsp. olive oil until crisp tender. Add the baby corn, water chestnuts, bean sprouts and chicken broth. Bring to a boil. Meanwhile, in a small bowl, mix water, corn starch and soy sauce together. Add to skillet. Heat and stir constantly until liquid starts to thicken. Add the chicken back in and heat through. Serve over rice and top with Chow Mein noodles, if desired.