Ingredients
1
tablespoon cornstarch
1/2
teaspoon sugar
1/8
teaspoon garlic powder
1/2
cup chicken broth
1
to 2 tablespoons soy sauce
1
tablespoon dry sherry, if desired
1
teaspoon oil
4
boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1
cup coarsely chopped red or green bell pepper
1
cup coarsely chopped celery
1
cup diagonally cut green onions (1/2-inch pieces)
1
(8-oz.) pkg. fresh bean sprouts
Preparation
In small bowl, combine cornstarch, sugar, garlic powder, broth, soy sauce and sherry; blend well.
Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink. Add bell pepper, celery and onions; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in bean sprouts; cook about 1 minute, or until sprouts are thoroughly heated. Add cornstarch mixture to skillet; cook and stir until mixture thickens. If desired, serve with hot cooked rice.
