• 2  cups chicken broth
• 1  package (10 ounces) frozen mixed vegetables
• ¹/₂ cup diagonally sliced celery
• 1¹/₂ tablespoons cornstarch
• 1  teaspoon monosodium glutamate
• ¹/₂ teaspoon sugar
• ¹/₂ teaspoon seasoned salt
• ¹/₈ teaspoon ground black pepper
• ¹/₂ teaspoon Worcestershire sauce
• 1  small clove garlic, minced or crushed in a garlic press
• 1  tablespoon instant minced onion
• 1  can (6 ounces) ripe olives, drained and cut in wedges
• Cooked chicken, cut in 1-inch pieces (about 2 cups)
• Chow mein noodles
• Salted peanuts
• Soy sauce

1. Heat ¹/₂ cup chicken broth in a saucepan. Add frozen vegetables and celery; cook, covered, until crisp-tender. Remove vegetables and set aside; reserve any cooking liquid in saucepan.
2. Mix cornstarch, monosodium glutamate, sugar, seasoned salt, and pepper; blend with ¹/₄ cup of the chicken broth. Add remaining broth, Worcestershire sauce, garlic, and onion to the saucepan. Add cornstarch mixture; bring to boiling, stirring constantly. Cook and stir 2 to 3 minutes.
3. Mix in olives, chicken, and reserved vegetables; heat thoroughly, stirring occasionally.
4. Serve over chow mein noodles and top generously with peanuts. Accompany with a cruet of soy sauce.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.