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6 servings
Ingredients:
1/4 cup butter1/2 cup chopped mushrooms2 cups chopped celery2 onions, chopped1/4 teaspoon garlic powder2 1/2 cups chicken broth1 (15 ounce) can baby corn1/2 cup green beans2 teaspoons soy sauce2 tablespoons cornstarch1/3 cup cold water3 cups cooked, cubed chicken meat
Instructions:
In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.
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