Chicken Stir Fry

 This recipe is an easy way to sneak in veggies and a great way to use up leftover cooked chicken.

You'll Need

• 2 medium onions, thinly sliced
• 1/2 cup sliced mushrooms
• 1/2 cup sliced water chestnuts
• 28 ounces drained bean sprouts
• 1/2 cup bamboo shoots
• 2 tablespoons cornstarch
• 2 cups cooked chicken cut in large bite sized pieces
• 4 large celery stalks cut diagonally into 1 inch pieces
• 2 tablespoons cooking oil
• 2 cups chicken broth
• 1 tablespoon soy sauce
• Ground pepper

• Cooked rice or noodles

Directions 

• In a large skillet, heat oil and cook onions until slightly soft.
• Add celery, mushrooms and 1 1/2 cup chicken broth.
• Cook over low heat for 10 minutes, stirring a few times.
• Add water chestnuts, bean sprouts and bamboo shoots.
• In a small bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and stir until smooth.
• Add mixture to the large skillet, along with the cooked meat.
• Add freshly ground pepper and mix well.
• Simmer for 10 minutes.
• Serve over rice or noodles