Ingredients
1 tablespoon cornstarch2/3 cup reduced-sodium chicken broth1 teaspoon reduced-sodium soy sauce1/2 teaspoon salt1/4 teaspoon ground ginger1/4 pound sliced fresh mushrooms2/3 cup thinly sliced celery1/4 cup sliced onion1/4 cup thinly sliced green pepper2 tablespoons julienned carrot1 teaspoon canola oil1 garlic clove, minced1 cup cubed cooked chicken breast1 cup cooked brown rice2 tablespoons chow mein noodles
Preparation
In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside.
In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.
