CHICKEN CHOW MEIN

By carvalhohm

Ingredients

• 1 (14 oz) can clear chicken broth
• 3 level TB cornstarch
• 1/3 cup lightly brewed tea—preferably cooled down to lukewarm
• 6 1/2 OZ can boned chicken in broth or about l 1/2 cups well-diced, leftover, baked white chicken meat, minus bones and skin
• 1 TB dry minced onion
• 1 (4 oz) can well drained mushrooms
• 1 small can drained sliced water chestnuts Or use about 2/3 cup of cooked celery
• Canned Chow Mein or Rice Noodles

Preparation

Step 1

Put chicken broth into blender with cornstarch and tea. Blend these ingredients on high about 1/2 minute or till smooth. Pour into a l 1/2 qt saucepan and cook over medium-high, stirring constantly till smooth. Let it boil only 1/2 a minute and remove from heat at once. Stir in a chicken in broth or about l 1/2 cups well-diced, leftover, baked white chicken meat. Add onion and mushrooms if you wish or water chestnuts if you like those Or use celery.

Keep the mixture on lowest possible heat till time to serve, up to 1 hour and spoon it nicely over canned Chow Mein or Rice Noodles.