Review of last recipe - It was actually pretty good, and so simple to make the cheese/herb mixture ahead of time. My main objection is that I'm not a fan of uncooked garlic, so I won't be keeping it.

TODAY'S RECIPE - CHICKEN VEGETABLE LO MEIN

Serves 6

water
3 tbsp cornstarch, divided
2 tbsp soy sauce, divided
1 chicken breast (1/2 lb), skinned, boned and sliced thin
1 tsp sugar
4 tbsp oil, divided
1 clove garlic, minced
1/2 cup sliced onion
2 cups sliced celery
2 cups chinese cabbage
3 cups (3/4 lb) bean sprouts
1/2 cup water chestnuts (I will be omitting this ingredient; just not that big a fan.)
1/2 cup  bamboo shoots
1 cup (4 oz) sliced mushrooms
1/4 lb spaghettini, broken in fourths, cooked

In a medium bowl, combine 2 tbsp water, 1 tbsp cornstarch and 1 tbsp soy sauce.  Add chicken and toss until well coated; set aside.  In small bowl, mix 1/2 cup water, remaining 2 tbsp cornstarch, remaining 1 tbsp soy sauce and the sugar; set aside. 

In large skillet, heat 2 tbsp oil until very hot but not smoking.  Add chicken mixture and stir fry over high heat 3 minutes.  Remove chicken with slotted spoon and set aside.  Heat remaining 2 tbsp oil in skillet.  Add garlic and onion and stir fry about 30 seconds.  Add celery and cabbage, stir over medium heat for 5 minutes.  Add bean sprouts, water chestnuts, bamboo shoots and mushroom and stir fry 2 minutes.  Stir in chicken and spaghettini.  Add cornstarch mixture and stir until chicken is heated through and sauce has thickened.  Serve immediately.