Prep time: 15 minutes

Cooke time: 22 minutes

Total time:  37 Minutes

Servings: 4

Ingredients:

  • 2 tablespoons vegetable oil
  • ½ pound chicken breast
  • 1 tablespoon cornstarch
  • 1 cup onion, sliced
  • 2/3 cup celery, diced
  • 2/3 cup carrot, sliced
  • 1 clove garlic, minced
  • 2 cup fresh bean sprouts
  • Additional vegetables can be added. Substitute chicken with shrimp if desired.

    • Sause:

  • 1 ¼ cup chicken broth
  • ¼ cup cold water
  • 1 ½ tablespoons cornstarch
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon sesame oil

    • Instructions:

  • Slice chicken breasts into ¼” strips. Toss with cornstarch and set aside. Prepare the vegetables.
  • Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in ta bowl to keep warm.
  • Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 more minute.
  • Combine sauce ingredients and add the vegetable mixture along with the chicken. Simmer for 2 – 3 minutes, or until chicken is heated through and sauce is thickened.

    • Extras:

    Add toasted crushed peanuts or some cashew nuts. Green onion never goes amiss.

    Add a dash of red chili oil or sriracha to give it a spicy kick.

    Serve with noodles or rice. Wan to cut carbs? Serve over shredded steamed cabbage or cauliflower rice.