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CHICKEN ORIENTAL




Source of Recipe


Southern Living – The Quick and Easy Cookbook, Page 16






Recipe Introduction


Original recipe served 12 but I adjusted it to serve 6. I added the water chestnuts and bamboo shoots because I like them.
Good recipe to use up leftover chicken.





List of Ingredients



• 1 Cup Thinly Sliced Celery
  
• 1 Medium Onion, Thinly Sliced
  
• 1/8 Cup Vegetable Oil
  
• 1/8 Cup Cornstarch
  
• 1 – 16 Ounce Can Bean Sprouts, Drained
  
• 1 – 5 Ounce Can Sliced Water Chestnuts, Drained
  
• 1 – 5 Ounce Can Bamboo Shoots, Drained
  
• 2 Chicken Bouillon Cubes
  
• 1/8 Cup Honey
  
• 1/4 Cup Soy Sauce
  
• 1 Cup Water or Chicken Broth
  
• 3 Cups Cooked Chopped Chicken
  
• Hot Cooked Rice (Optional)
  
• Chow Mein Noodles
  






Instructions



1. Cook celery and onion in oil in large skillet until crisp-tender.
   
2. Blend in cornstarch.
   
3. Stir in bean sprouts, water chestnuts, bamboo shoots, bouillon cubes, honey, soy sauce, and water (or chicken broth).
   
4. Cook over medium heat, stirring occasionally, until mixture is thickened and bouillon cubes are dissolved.
   
5. Add chicken and simmer 5 minutes.
   
6. To serve, spoon chicken mixture gently over hot rice, if desired, and sprinkle liberally with chow mein noodles.
   






Final Comments


Yield: 6 Servings