Serves: 5
Total Calories: 279
Stir fry carrots, celery, and onion in a small amount of cooking oil over medium to high heat in Dutch oven. Cook until tender but still slightly crisp.
Add chicken, broth, soy sauce, Chinese vegetables, water chestnuts and bean sprouts.
Cook at medium low heat for 10 minutes.
Add water and cornstarch cooking to desired consistency.
Adjust soy sauce to taste and make sure cornstarch is cooked.
Serve hot over chow mein noodles.
This Chow Mein recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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