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Title: Chicken Chow Main
Categories: Diabetic Poultry Main
Yield: 6 Sweet ones
| 1 | tb | Vegetable oil |
| 3 | c | Celery; diagonally sliced |
| 1/2 | c | Green onions; with tops diagonally slcied |
| 2 1/2 | c | Chicken broth; hot |
| 3 | tb | Cornstarch; |
| 1/2 | ts | Salt; |
| 1/8 | ts | Garlic powder; =OR=- |
| 1 | cl | Garlic; minced |
| 1/8 | ts | Ground ginger; |
| 1/2 | c | Cold water; |
| 1 | tb | Soy sauce; |
| 3 1/4 | c | Chicken; firmly packed chopped cooked(bite-sized pieces) |
| 1 1/4 | c | Green peppers;* chopped |
| (1" cubes) | ||
| 6 | oz | (2 cn) mushrooms; stem & pieces; drained =OR=- |
| 8 | oz | Fresh mushrooms; sliced |
| 3 1/2 | oz | (1 cn) water chestnuts; drained and sliced |
| 3 1/2 | oz | Chow mein noodles; |
| 2 | tb | Candied gingrer root; finely chopped |
* 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 O'Brion and her Meal-Master.
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