Chicken Chow Mein

This is a great go to recipe that can either be made out of all fresh ingredients or as today using previously cooked chicken.  Actually any meat you like as I have made this using pork, beef, and shrimp as well as chicken.  The difference is you would slice thinly fresh meat and stri fry it first thing then remove it from the pan and saute the veggies then add it all back together when you add the stock prior to the simmer.

You may also use chow mein noodles rather than rice so there are a lot of variations open to you.

My method goes like this:
1-1 1/2 pound chicken sliced into bite size portions
2 C. celery sliced medium width
1 large bunch green onions chopped medium including green tops
1 can mushrooms or 1 C. fresh mushrooms sliced (save the mushroom liquid if using canned)
1 can water chestnuts sliced and drained (optional)
1 can bamboo shoots drained (optional)
2 T. pimento (optional)
2 C. chicken stock (or 2 C. hot water plus 3 chicken stock cubes)
3 T. soy sauce
1 1/2 T. cornstarch
black pepper
2-3 T. olive oil
2 C. fresh bean sprouts, or drained if using canned
2-3 C. hot cooked rice or noodles cooked per pkg. directions

If using previously cooked meat set it aside and pour oil into large flat bottomed pan and saute celery for 5 minutes.  Add the green onion and continue another 2-3 minutes.  Add the meat  and broth and reduce the heat to a simmer and cover and cook for 15 minutes.  Meanwhile add the soy sauce to the reserved mushroom liquid and add the cornstarch stirring well until lump free.   Add enough water to make about  2/3 C. of liquid.  Add the liquid to the pan and stir and cook to thicken.  Add the remaining ingredients and mix well heating until it comes to a boil and is heated through.  Serve immediately over rice or noodles and pass with additional soy sauce.