Kathy's Low Sodium Chicken ChowMein for Four

1 tbsp Extra virgin olive oil
1/2 large Chicken Breast, boneless, skinless, chunks
1/2 c Onions, raw, chopped
2 tbsp Flour
1/2 c Red bell peppers, fresh, sliced into strips
1/2 c Celery, raw, bite sized chunks
3/4 c Broccoli, raw, bite sized chunks
1/4 c Waterchestnut slices
1/2 c Bean sprouts, fresh
1/2 c Snap or snow peas in pods
1/2 tsp Knorr chicken bouillon
1/2 tbsp Mr. Yoshida's Original Gourmet Sweet & Savory
3/4 c Water
1 tsp Garlic, minced

Chow Mein Noodles, 2.5 cup (remove)

This recipe is high in potassium. If you are taking meds that require potassium restriction, or have kidney issues, you can leave out the broccoli to reduce it somewhat, check the nutrition tracker for your limits, and do be cautious about serving size as well!

Saute chicken and onions in olive oil in large skillet (may use non-stick frypan instead) until chicken is cooked through. Add flour, stir until it coats the mixture. Add the remaining ingredients EXCEPT the peas and the garlic. Cook for about five minutes, then add the peas and garlic. Cook for an additional five minutes.

Serve over chow mein noodles (I prefer the crunchy type...)

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user I.M.MAGIC.