Chicken Vegetable Stir Fry Recipe

• 1 pound chicken breasts, skinned, cut in thin strips
• 1 lg. onion, sliced
• 2-3 stalks celery, sliced thin
• 2-3 carrots, sliced thin
• 1/2 to 1 pound asparagus, cut in 1-inch slices
• 1 pound bean sprouts
• 1 sm. can water chestnuts
• 1/4 teaspoon grnd ginger
• 2 tbsp. soy sauce (low sodium)
• 1-2 garlic cloves, chopped
• 1 tbsp. cornstarch
• 1 c. chicken broth
• White or possibly brown rice, cooked
• Pan spray

1. Spray large fry pan with pan spray.
2. Stir-fry chicken over medium to medium-high heat till done.
3. Remove from pan and set aside.
4. Spray pan again, if needed.
5. Stir-fry onion, celery, carrots, asparagus, and garlic till tender crisp.
6. While vegetables are cooking, combine chicken broth, soy sauce, ginger, and cornstarch.
7. Set aside.
8. When vegetables are tender crisp, add in bean sprouts and water chestnuts.
9. Return chicken to pan and heat.
10. Add in chicken broth mix till bubbling.
11. Stir.
12. Serve with rice.

chicken breasts, onion, stalks celery, carrots, sprouts, water chestnuts, grnd ginger, soy sauce, garlic, cornstarch, chicken broth, white, pan spray

Taken from cookeatshare.com/recipes/chicken-vegetable-stir-fry-23874 (may not work)