Ingredients
2tbspvegetable oil,divided
½lbchicken breast,about 1 large, or 2 small
1tbspcornstarch
1cuponion,sliced
⅔cupcelery,diced
⅔cupcarrot,sliced
1garlic clove,minced
2cupsfresh bean sprouts
1¼cupchicken broth
¼cupwater,cold
1½tbspcornstarch
1½tbspsoy sauce
1tspwhite sugar
1tspsesame oil
Preparation
Slice the chicken breasts into ¼-inch strips. Toss with cornstarch, then set aside.
Heat 1 tablespoon of vegetable oil over medium-high heat, then cook the chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
Heat the remaining oil in the same pan, then add the onion, carrot, celery, and garlic. Cook for 4 to 5 minutes or until softened. Stir in the bean sprouts, then cook for 1 minute more.
Combine the chicken broth, cornstarch, soy sauce, white sugar, and sesame oil, then add to the vegetable mixture along with the chicken.
Simmer for 2 to 3 minutes, or until the chicken is heated through and sauce is thickened.
Serve with noodles or rice, and enjoy!
