4 cups cooked diced chicken
2 cups celery, slice diagonal
1 med yellow onion, chopped inch x inch
2 cups fresh carrots, chopped inch x inch
Diced red bell pepper, 1 each, chopped
3 cups fresh bean sprouts
3 cups chicken broth
1 tbsp garlic powder
1 cup soy sauce
Bring to a boil, thicken with cornstarch paste ( cup cornstarch, 1/8 cup water.)
Saut veggies together until hot and crisp; not the bean sprouts.
Add the chicken.
Add the sauce.
Add the sprouts.
Serve 6 oz. over rice.
Sprinkle 1 oz shaved almonds on top of chicken.
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