Ingredients
1
tablespoon oil
1
lb. boneless, skinless chicken breast halves, cut into 3/4-inch pieces
1
cup sliced carrots
1/2
cup sliced celery
1/2
cup coarsely chopped green bell pepper
1/2
cup coarsely chopped onion
1
cup chicken broth
3
tablespoons soy sauce
2
teaspoons sugar
1/2
teaspoon garlic powder
1/2
teaspoon grated gingerroot or 1/8 teaspoon ginger
8
oz. (4 cups) fresh bean sprouts
2
tablespoons cornstarch
1/4
cup cold water
1
cup chow mein noodles
Preparation
Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 5 minutes or until browned.
Add carrots, celery, bell pepper, onion, broth, soy sauce, sugar, garlic powder and gingerroot; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes or until vegetables are crisp-tender and chicken is no longer pink. Stir in bean sprouts; cook an additional 2 to 4 minutes or until thoroughly heated.
In small bowl, combine cornstarch and water; blend well. Gradually stir into mixture in skillet. Cook and stir over medium heat until sauce is bubbly and thickened. Sprinkle with chow mein noodles.
