Ingredients:
4 boneless skinless chicken breasts
1 tablespoon vegetable oil
1/2 cup chopped onions
2 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 cup thinly sliced carrots
3 -5 grains black pepper
1/2 cup thinly sliced celery
1 small green peppers, sliced
1 (16 ounce) cans bean sprouts, drained
1 (4 ounce) cans sliced water chestnuts, drained
3 tablespoons cornstarch
3 tablespoons water
Directions:
Cut chicken into bite-sized pieces.
Brown chicken in oil in a large skillet, about 5-10 minutes.
Remove chicken and reduce heat.
Add onion and cook until tender.
Return chicken to skillet and add chicken broth, soy sauce, ginger, carrots and black pepper.
Cover and cook 5 minutes.
Uncover and add celery and green pepper.
Cover and cook 5 minutes.
Add bean sprouts and water chestnuts and cook 5 minutes more.
Mix corn starch and water together.
Stir into chicken mixture until thickened.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.