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Categories:
chicken breasts onion stalks celery carrots sprouts water chestnuts grnd ginger soy sauce garlic cornstarch chicken broth white Pan spray
Viewed: 15 - Published at: 6 years agoIngredients
- 1 pound chicken breasts, skinned, cut in thin strips
- 1 lg. onion, sliced
- 2-3 stalks celery, sliced thin
- 2-3 carrots, sliced thin
- 1/2 to 1 pound asparagus, cut in 1-inch slices
- 1 pound bean sprouts
- 1 sm. can water chestnuts
- 1/4 teaspoon grnd ginger
- 2 tbsp. soy sauce (low sodium)
- 1-2 garlic cloves, chopped
- 1 tbsp. cornstarch
- 1 c. chicken broth
- White or possibly brown rice, cooked
- Pan spray
Method
- Spray large fry pan with pan spray.
- Stir-fry chicken over medium to medium-high heat till done.
- Remove from pan and set aside.
- Spray pan again, if needed.
- Stir-fry onion, celery, carrots, asparagus, and garlic till tender crisp.
- While vegetables are cooking, combine chicken broth, soy sauce, ginger, and cornstarch.
- Set aside.
- When vegetables are tender crisp, add in bean sprouts and water chestnuts.
- Return chicken to pan and heat.
- Add in chicken broth mix till bubbling.
- Stir.
- Serve with rice.
