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From the American Diabetes Assn. Using a wok for this recipe helps the veggies cook evenly without getting mushy. If you don't have a wok, use a large skillet. Posted for safe keeping.
- cooking spray
- 1 lb boneless skinless chicken breast, cut into 1 inch cubes
- 1 cup chopped celery
- 1 cup sliced drained water chestnut
- 1 (14 1/2 ounce) can bean sprouts, rinsed and drained
- 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 2 tablespoons light soy sauce
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon ground black pepper
- Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken for 6 minutes or until chicken is cooked through. Remove chicken from pan.
- Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes.
- In a medium bowl, whisk broth, soy sauce and cornstarch together. Add broth mixture to pan. Bring to a boil; reduce heat and simmer for 5 minutes. Add salt and pepper. Add chicken back to pan and heat through.
- Serve over Chinese noodles or rice.