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I’m filling in for Pam today so I hope you enjoy this recipe.



I use my salad spinner for draining pasta to get all the excess water out.

CHICKEN CHOW MEIN

3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1-2 cups shredded chicken pieces
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

• Prepare spaghetti according to package directions.
• Over a medium high flame heat the peanut oil in a heavy skillet.
• Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
• Remove with a slotted spoon.
• Add a bit more oil and saute’ chicken pieces.
• Remove with a slotted spoon.
• Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
• Whisk the cornstarch into the cold water until smooth.
• Add to the broth mixture and bring to a boil.
• Add vegetable mixture and chicken pieces back in, heat through and coat well.
• Toss with prepared pasta and heat through.