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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