Ingredients:
1 lb chicken breasts, cut into small pieces
1 tablespoon peanut oil
1 cup bean sprouts
1/2 cup thinly sliced bamboo shoots
1 cup sliced mushrooms
1 small onions, diced
1 -2 stalk celery, sliced
1 1/2 cups water or 1 1/2 cups chicken broth
1 tablespoon cornstarch
soy sauce
cooked rice or fried rice
Directions:
In wok or non-stick skillet heat oil and stir-fry chicken until done (chicken will be white and cuts easily).
Add sprouts and stir then add bamboo shoots, mushrooms, onion and celery; stir thoroughly.
Add 1 cup of the water or broth.
Cover and let simmer for about 5 mins or until celery is crisp tender.
Dissolve cornstarch in the 1/2 cup water and add to chicken mixture, stirring until mixture thickens.
Season to taste with soy sauce and serve with rice.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.