Steamed Chicken and Vegies

• 9 ounces boneless skinless chicken breasts
• 2 tablespoons teriyaki sauce (Ginger Teriyaki Sauce)
• 1 tablespoon instant chicken-flavored broth
• 3 cups water
• 4 carrots (chopped)
• 2 cups celery (chopped)
• 1 green pepper
• 14 ounces bean sprouts (one can drained, rinsed well)
• 5 ounces bamboo shoots (one can drained, rinsed well)
• 5 ounces water chestnuts (one can drained, rinsed well)
• 2 tablespoons black beans (Asian Black Bean Garlic Sauce)
• 2 teaspoons Chinese five spice powder

1. Cut chicken into bite size pieces and marinade overnight in Ginger Teriyaki Sauce.
2. In a large nonstick pan, heat water to a boil and dissolve soup base.
3. Add carrots and boil until tender (approximately 5 minutes).
4. Add the remaining ingredients and simmer covered 15 minutes more stirring ocassionally.
5. Serve over cooked jasmine rice.
6. Enjoy!

chicken breasts, teriyaki sauce, broth, water, carrots, celery, green pepper, bean sprouts, bamboo shoots, water, black beans, spice powder

Taken from www.food.com/recipe/steamed-chicken-and-vegies-475882 (may not work)