Source: dLife

Classic Asian style sauteed chicken and fresh vegetables.

Servings

0.25 cup butter
0.5 cup fresh mushroom slices
2 cup fresh chopped celery
2 medium onions , chopped
0.25 tsp garlic powder
2.5 cup low fat unsalted chicken broth
15 oz baby corn
0.5 cup fresh green beans
2 tsp light soy sauce
2 tbsp cornstarch
0.33 cup cold water , cold
3 cup cooked chicken breast, diced

1 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.
2 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.
3 Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little.
4 Mix in chicken, and heat through.

Serve over white rice or crisp Chinese noodles.