Chicken and Vegetable Stir-Fry
2/3 cup canned reduced-sodium chicken broth
4 teaspoons cornstarch
2 tablespoons low-sodium soy sauce
¼ cup vegetable oil
1 medium onion, sliced
1 can (8 ounces) sliced mushrooms, drained
1 cup sliced celery
1 cup sliced carrots
1 cup sliced green pepper
1 can (10 ounces) chicken, drained and flaked
2 cups mung bean sprouts
2 green onions, roots trimmed, sliced, optional
Combine the chicken broth, cornstarch and soy sauce in a bowl. Blend well; set aside.
Place a large skillet over a high heat; a wok is ideal. . Add the oil and heat just until smoking. Add the onion, mushrooms, celery, carrots and pepper. Cook and stir for 2 to 3 minutes or until the vegetables are tender-crisp. Add the chicken, and cook and stir for another minute to heat through.
Add the broth mixture, and stir until the sauce is simmering. Stir in the beans sprouts, cover and cook for 30 seconds. Serve immediately; sprinkle each with green onion, if desired