“From the American Diabetes Assn. Using a wok for this recipe helps the veggies cook evenly without getting mushy. If you don't have a wok, use a large skillet. Posted for safe keeping.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken for 6 minutes or until chicken is cooked through. Remove chicken from pan.
  2. Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes.
  3. In a medium bowl, whisk broth, soy sauce and cornstarch together. Add broth mixture to pan. Bring to a boil; reduce heat and simmer for 5 minutes. Add salt and pepper. Add chicken back to pan and heat through.
  4. Serve over Chinese noodles or rice.

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