chinese take out: One that you have actually tried and tastes like you just got it from the best Chinese take out you know? (usually hang out in Politics; walking on the lighter side tonite)|||CHICKEN CHOW MEIN 2 onions 2 stalks celery 1/2 lb. cabbage 4 boiled chicken thighs 1/4 tsp. salt 2 tsp. cornstarch mixed with 3 tbsp. water 2 cans tomatoes 1/2 tsp. Accent Dash of pepper 1/4 tsp. sugar 1 c. chicken broth 1 box rice Chow mein noodles Slice onions, celery, cabbage and chicken into 1/2" slices. Using high flame, heat a well greased frying pan and add salt, onions, celery, cabbage. Stir for 1/2 minute. Add chicken broth, cover and cook for 3 minutes. Add chicken, cornstarch, Accent, pepper, sugar and tomatoes. Stir and cook for 3 minutes. Add chow mein noodles on rice. CHICKEN CHOW MEIN 1/4 c. chopped onion 1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid) 2 tbsp. butter 2 c. diagonally sliced celery 1 (1 lb.) can bean sprouts, drained 3 tbsp. soy sauce 1 tbsp. sugar 1/2 tsp. salt 2 tbsp. cornstarch 3 tbsp. water 1 1/2 c. cut-up cooked chicken or turkey Chow mein noodles In large skillet, cook and stir onion and mushrooms in butter until onion is tender. Add enough water to reserved mushroom liquid to measure 1 1/2 cups liquid. Stir into onion-mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes. Blend cornstarch and water; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in chicken; heat through. Serve over chow mein noodles. Serves 4.|||Well you can go on bettycrocker.com or kraft.com and they have tons of receipes to choose from. Also, they send you out free magazines with easy receipes.