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chicken chow mein


  • 1 tablespoon peanut oil
  • 1/2 cup onions, thinly sliced
  • 1/2 cup celery, thinly sliced
  • 1/2 cup green pepper, thinly sliced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup toasted almonds
  • 1 chicken bouillon cube (crumbled)
  • 1/2 cup water
  • 2 tablespoons CREAM® Corn Starch
  • 2 tablespoons soy sauce
  • 1 pound cooked chicken sliced in thin strips
  • 1/2 cup bamboo shoots
  • 1 cup water


  1. Combine 1 cup water and chicken bouillon cube and set aside. Combine 1/2 cup water, CREAM® Corn Starch, soy sauce and pepper and set aside. Sauté onions in oil over medium high heat until translucent. Add remaining vegetables and sauté for 1 minute. Stir in bouillon mixture. Add cornstarch mixture stirring constantly until translucent. Add cooked chicken and almonds.
  2. Heat thoroughly and serve over Chinese noodles.