Ingredients
3 tablespoons reduced-sodium soy sauce1 tablespoon dark brown sugar1 pound boneless skinless chicken breast, thinly sliced3 medium onion, sliced2 garlic cloves, minced2 tablespoons canola oil6 celery ribs with leaves, cut into 1/2-inch pieces1/2 pound small fresh mushrooms1 large green pepper, cut into 1-inch pieces4-1/2 teaspoons cornstarch1 cup water2 cups canned bean sprouts1 teaspoon salt1/4 teaspoon pepperHot cooked rice, optional
Preparation
In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes.
In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.
Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.
