Oriental Chicken Stir Fry

• 1 teaspoon vegetable oil
• 2 cups thinly sliced celery
• 12 cup diced onion
• 12 lb fresh mushrooms, sliced
• 1 (10 3/4 ounce) can low sodium chicken broth
• 1 (10 ounce) package frozen snow peas, thawed
• 2 cups skinless chicken, cooked and diced
• 2 tablespoons low sodium soy sauce or 2 tablespoons tamari
• 1 teaspoon ginger
• 1 teaspoon garlic powder
• 2 tablespoons arrowroot or 2 tablespoons cornstarch
• 14 cup cold water

1. Heat oil in a large skillet over medium-high heat.
2. Saute celery and onions 4 minutes.
3. Add mushrooms and saute 5 minutes.
4. Add next 6 ingredients; cover and cook for 4 minutes.
5. In a bowl, blend arrowroot or cornstarch with water.
6. Stir into meat mixture and cook until thickened, about 4 minutes.
7. Serve hot.

vegetable oil, celery, onion, mushrooms, chicken broth, snow peas, chicken, soy sauce, ginger, garlic, arrowroot, cold water

Taken from www.food.com/recipe/oriental-chicken-stir-fry-126801 (may not work)