Chicken Chow Mein with Crispy Wonton Noodles

I am a home body when it comes to eating . . . I like eating out here and there but there is nothing quite like cooking at home and knowing what you put into your food and having the satisfaction of presenting something delish to your family and enjoying it together.
This recipe is proof that making dinner surpasses going out in my mind. Last night was the perfect night to kick it at home with my handsome husband, eat chow mein and watch Halloween movies! The wonton noodles were ueber yummy and we dusted the remainder noodles with cinnamon and sugar and munched some more during our flick. Es Smeckt!
Chicken Chow Mein
Recipe by: Emily

1/4 cup Dried Shiitake Mushrooms
1/2 cup Boiling Water
1 medium Onion, sliced into "moons"
1 Clove Garlic, minced
1/4 tsp Celery Salt
3 cups low-sodium Beef Broth
3 Tbsp Cornstarch
2 Tbsp Vegetable or Canola oil
2 tsp Soy Sauce
2 tsp Brown Sugar
1 cup Celery, sliced about 1/4-inch thick
2 Large Chicken Breasts, cut into 1 inch pieces
1 small can sliced Water chestnuts, drained
1 can Bean Sprouts, drained
Salt and freshly ground black pepper

1. Place mushrooms in a small bowl and cover with the boiling water allowing mushrooms to seep for 10 minutes. Remove mushrooms and save for another recipe. Set the mushroom broth aside to use.

2. Heat 2 tablespoons of the vegetable oil in a medium saucepan over medium-high heat. Add the chicken, season with salt and pepper and brown on all sides. Add the onions and cook until the chicken is done. Set the chicken and onions aside in a bowl while preparing the gravy.

3. Add the garlic to the pan that the chicken was cooked in and cook for 1 minute. Add 2 1/2 cups of the beef broth and the reserved mushroom broth, and bring to a boil.

4. In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, celery salt, 2 teaspoons brown sugar and soy sauce. Add the cornstarch mixture to the saucepan and return the mixture to a boil. Add the chicken and onions back to the pan and reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Add the water chestnuts and sprouts. Serve over crispy wonton noodles. Enjoy

Crispy Wonton Noodles
2 cups Vegetable oil
1 package Wonton Wrappers, cut into thin strips about 1/4-inch wide

Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels.

* Coat any leftover crispy wonton noodles with cinnamon and sugar and enjoy as a snack!