Total Time
Prep 15 mins
Cook 20 mins

This is a great dish to use up leftover chicken, you can also make it using turkey, once you have all the veggies chopped this dish is a really simple dish to throw together --- you may omit the chicken and serve this just as a veggie side dish, top with dry chow mein noodles if desired :)

Ingredients Nutrition


  1. Heat 3 tablespoons oil in a large skillet over medium heat; add in mushrooms, onion, bell pepper, cabbage, bean sprouts and celery; cook stirring with a wooden spoon until browned and the cabbage is softened (about 10-12 minutes) adding in the garlic the last 2 minutes of cooking.
  2. Dissolve the cornstarch in water, add to the veggies along with the water chestnuts or cashews, chicken broth, soy sauce, cayenne and sugar; bring to a boil and simmer over medium-low heat for 10 minutes.
  3. Add in the cooked chicken and black pepper then heat through.
  4. Season with salt if desired.
Most Helpful

4 5

Super simple to put together and loaded with crispy veggies! I really like the flavor of sesame oil, so I added some during the simmer time. Served over hot rice with crisp rice noodles. I made this for the "Easy Does It" event-Feb. '09. This is a keeper ... thanks Kittencal :)

4 5

Thia dish was really good! I made as directed and served over fresh chow mein noodles. This was very easy to put together so would be great for a quick weeknight meal - I will definitely make again!