- 2 T. Peanut Oil
- 1 lb. boneless, skinless chicken breasts, cubed and seasoned with salt and pepper
- 2 cups sliced button mushrooms
- 1 cup bias sliced celery
- 1 cup sliced onions
- 1 T. garlic, minced
- 1 cup fresh bean sprouts
- 1 can sliced water chestnuts, drained and rinsed, 8 ounces
- 1/2 cup chicken broth
- 2 T. soy sauce
- 1 T. cornstarch
Heat oil in a wok or large skillet over high until it shimmers. Add chicken and sitr-fry until brown, 3 - 4 minutes
Stir in mushrooms, onions, celery, and garlic; stir-fry until mushrooms are soft, 4 minutes. Stir in bean sprouts and water chestnuts.
Whisk together broth, soy sauce, and cornstarch; stir into chicke mixture and boil until thick, 1 - 2 minutes.
Note: I double the sauce