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I must confess that I am coming up short on diary topics. But, as luck would have it, I made one of my favorite recipes for dinner last night--one that I haven't shared already. So, follow me below the fold for my authentic Chinese kinda Chinese I-don't-care-it's-freaking-delicious chicken chow mein recipe, complete with pictures. This chicken chow mein recipe might be a little different than you're used to.

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Please come in. You're invited to make yourself at home! Join us beneath the doodle...

Here are the ingredients you will need:

1/4 cup butter
1/2 cup chopped mushrooms
2 cups chopped celery
2 onions, chopped
1/4 teaspoon garlic powder
2 1/2 cups chicken broth
1 (15 ounce) can baby corn
1/2 cup green beans
2 teaspoons soy sauce
2 tablespoons cornstarch
1/3 cup cold water
2 chicken breasts, cooked and cubed
First, melt the butter in a large pan over medium heat. I use Parkay Light to save myself some calories.

Add the celery, mushrooms, and garlic powder. The recipe calls for actual onions, but I don't like chopping them, so I just add onion powder.

Cook for a few minutes. Then, add the chicken broth and corn.

Cook until the celery is cooked, but still crisp. Then, add the green beans and soy sauce.

In a separate bowl, mix the cornstarch and water. Stir the mixture slowly into the pan.

Once the sauce thickens, add the chicken meat. Heat through.

And voi la!

How you eat it is up to you. I've heard of serving it over rice. As for me, I cook a Ramen noodle block (without adding the seasoning packet) and pour it over the noodles.

And that's what I call a hearty dinner. Now, on to the Tops!

May 11, 2013

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May 10, 2013

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May 10, 2013

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