Chicken Chop Suey

My SO recently was diagnosed with diabetes so I have had to radically change our eating habits. He's a big guy and likes a full plate so I have been working on lightening foods without sacrificing portions. This works out per serving to 3 lean meats, 1 fat and 1 carbohydrate leaving plenty of room for the rice or noodles you wish to serve it on.****The sodium looks high because it didn't calculate for the low sodium soy sauce, figure half the sodium listed in the nutritional data*******

• Ready In: 25 mins
• Serves: 4

Ingredients

• 12  ounces chicken breasts, cooked and cubed
• 6  celery ribs, sliced
• 1  small  head bok choy, sliced
• 1  small onion, sliced
• 2  garlic cloves, minced
• 8  ounces snow peas, sliced
• 12  ounces bean sprouts, fresh
• 2  cups chicken broth, low sodium, low or 2  cups  no  fat
• 1  tablespoon cornstarch
• 2  tablespoons soy sauce, light (low sodium)
• 4  teaspoons  oil

Directions

1. Saute celery, bok choy, onion, garlic and snow peas in oil.
2. When tender/crisp add broth and bean sprouts.
3. Simmer until sprouts are soft.
4. Increase heat to boil, add chicken and soy sauce.
5. Add corn starch mixed with a small amount of cold water, stir until thickened.