Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil (divided)
  • ½ pound chicken breast (about 1 large or 2 small)
  • 1 tablespoon cornstarch
  • 1 cup onion (sliced)
  • ⅔ cup celery (diced)
  • ⅔ cup carrot (sliced)
  • 1 clove garlic (minced)
  • 2 cups bean sprouts (fresh )
  • 1 ¼ cup chicken broth
  • ¼ cup cold water
  • 1 ½ tablespoons cornstarch
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon sesame oil

Instruction

  • Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
  • Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
  • Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
  • Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
  • Serve with noodles or rice.