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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Delicious! My family loves this. I got this recipe at Diet Workshop many years ago and still make it regularly. Great with rice. Ingredients:
4 boneless skinless chicken breasts |
1 tablespoon vegetable oil |
1/2 cup chopped onion |
2 cups chicken broth |
2 tablespoons soy sauce |
1/2 teaspoon ground ginger |
1 cup thinly sliced carrot |
3 -5 grains black pepper |
1/2 cup thinly sliced celery |
1 small green pepper, sliced |
1 (16 ounce) can bean sprouts, drained |
1 (4 ounce) can sliced water chestnuts, drained |
3 tablespoons cornstarch |
3 tablespoons water |
Directions:
1. Cut chicken into bite-sized pieces.
2. Brown chicken in oil in a large skillet, about 5-10 minutes.
3. Remove chicken and reduce heat.
4. Add onion and cook until tender.
5. Return chicken to skillet and add chicken broth, soy sauce, ginger, carrots and black pepper.
6. Cover and cook 5 minutes.
7. Uncover and add celery and green pepper.
8. Cover and cook 5 minutes.
9. Add bean sprouts and water chestnuts and cook 5 minutes more.
10. Mix corn starch and water together.
11. Stir into chicken mixture until thickened.
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