Chicken Chow Mein

• 6 c. chicken meat, cut up
• 2 1/2 c. diced celery
• 2 1/2 c. chopped onions
• 2 Tbsp. diced green peppers
• 1/2 c. water chestnuts, drained and save juice
• 2 c. vegetable bean sprouts
• 1/2 c. cornstarch
• 2 Tbsp. plus 1/2 tsp. low-sodium soy sauce
• 3/4 c. water
• 1/4 tsp. black pepper
• 1 low sodium chicken bouillon cube

1. Place water, soy sauce and bouillon cube in saucepan to dissolve bouillon cube.
2. Reserve juice from water chestnuts and set aside.
3. Add remaining ingredients to saucepan.
4. Mix cornstarch with juice reserved from water chestnuts.
5. Add to saucepan and cover.
6. Heat over medium heat, stirring often.
7. Cook until onions and celery are just tender, but still firm.
8. Makes approximately 8 cups.

chicken meat, celery, onions, green peppers, water chestnuts, vegetable bean sprouts, cornstarch, soy sauce, water, black pepper, chicken bouillon cube

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224776 (may not work)