Ingredients
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3 tablespoons oil
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1/2 lb fresh mushrooms, sliced
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1 medium onion, chopped
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2 cups sliced green cabbage
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1 cup canned bean sprouts, well drained
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2 stalks celery, diced
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1 tablespoon fresh minced garlic (or to taste)
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1 (4 ounce) can a sliced water chestnuts or 1/2-3/4 cup whole cashews
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2 tablespoons cornstarch
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1/4 cup cold water
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1 1/2 cups low sodium chicken broth
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2 tablespoons soy sauce (can use more to taste)
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1 pinch cayenne pepper
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2 teaspoons sugar
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2 cups cooked chicken, cubed
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salt (optional or to taste)
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1 teaspoon fresh coarse ground black pepper (or to taste)
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1 green bell pepper, seeded and chopped
Instructions
- Heat 3 tablespoons oil in a large skillet over medium heat; add in mushrooms, onion, bell pepper, cabbage, bean sprouts and celery; cook stirring with a wooden spoon until browned and the cabbage is softened (about 10-12 minutes) adding in the garlic the last 2 minutes of cooking.
- Dissolve the cornstarch in water, add to the veggies along with the water chestnuts or cashews, chicken broth, soy sauce, cayenne and sugar; bring to a boil and simmer over medium-low heat for 10 minutes.
- Add in the cooked chicken and black pepper then heat through.
- Season with salt if desired.