November 25, 2016 at 12:03 am  •  Posted in Recipe of the Day by  •  0 Comments

1 bunch celery, sliced

1 tbsp. oil

2 C bean sprouts

2 C cooked chicken, cubed

½ C water

¼ C soy sauce

2 C sliced mushrooms

6 tbsp. cornstarch

2 cans chicken broth

In a large saucepan, sauté the celery in the oil until it is crisp-tender.  Add the bean sprouts, mushrooms, water and chicken.  In a bowl, combine the cornstarch and water and mix until smooth.  Add the chicken broth and soy sauce and mix well.  Pour over the vegetables and chicken.  Bring to a boil, stirring until the sauce thickens.  Reduce the heat to low and cover and simmer for 10 – 15 minutes.  Serve over hot rice.


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