Ingredients

The following ingredients have 2 Servings
  • 2 stalks Celery (about 175 grams)
  • 5 ozs Mung bean sprouts
  • 6 ozs Water chestnut (canned)
  • 1 large onion
  • 1 garlic clove
  • 2 Chicken breasts (about 250 grams)
  • 2 Tbsps soy sauce
  • 1 tsp cornstarch
  • 3 Tbsps Canola oil
  • 0.75 cup Chicken broth

Instruction

  • Rinse celery, pat dry and cut diagonally 1 cm (approximately 1/2 inch) thick.
  • Rinse bean sprouts and water chestnuts and drain.
  • Peel onion and cut into thin strips. Peel garlic and finely chop.
  • Rinse chicken, pat dry and cut into thin strips. In a bowl, mix chicken with 1 teaspoon soy sauce and the cornstarch.
  • Heat half the oil in a large wok over high heat. Add celery and onion and stir-fry until crisp-tender, about 2 minutes.
  • Add bean sprouts, water chestnuts and garlic and stir-fry for 1 minute.
  • Remove vegetables from the wok and set aside. Add the remaining oil and the chicken and stir-fry until browned all over, about 2 minutes.
  • Add the soy sauce and the broth to the wok.
  • Return vegetables to wok and bring to a boil. Reduce heat to  medium and cook until everything is coated and heated through, about 2 minutes. Serve immediately.