Chinese Chicken
(Makes 6 servings)
My mom got this recipe at Diet Workshop many years ago and it's always
been a favorite of mine! Make sure you serve this
with rice or some other form of soluble fiber since the Chinese veggies
aren't always the easiest to tolerate.
Ingredients:
4 boneless skinless chicken
breasts
1 Tablespoon vegetable or
canola oil
1/2-1 cup chopped onions
2 cups chicken broth
2 Tablespoons soy sauce
1/2 teaspoon ground ginger
1 cup thinly sliced carrot
1/8 teaspoon black pepper
1/2 cup thinly sliced celery
1 small green pepper, sliced
(optional, we omit sometimes)
1 (16 ounce) can bean
sprouts, drained
1 (4 ounce) can sliced water
chestnuts, drained
3 Tablespoons cornstarch
3 Tablespoons water
1. Cut chicken into
bite-sized pieces.
2. Brown chicken in oil in a
large skillet, about 5-10 minutes.
3. Remove chicken and reduce
heat.
4. Add onion and cook until
tender.
5. Return chicken to skillet
and add chicken broth, soy sauce, ginger, carrots and black pepper.
6. Cover and cook 5 minutes.
7. Uncover and add celery and
green pepper.
8. Cover and cook 5 minutes.
9. Add bean sprouts and water
chestnuts and cook 5 minutes more.
10. Mix corn starch and water
together.
11. Stir into chicken mixture
until thickened.