1 lb chicken cooked and diced (buy a roasted chicken and use all but one breast)
4 - 5 cups of course cut celery 1/4" to 3/8"
1 cup diced 1/4" onion
1 10 oz.can chicken broth (separated)
3 TBSP of Corn Starch added to 1/4 Cup chicken broth
1 4 ounce can of drained mushrooms (chopped)
1 8 ounce can of drained bamboo shoots (chopped)
1 8 ounce can of water chestnuts (chopped)
2 TBSP Soy Sauce
In a large frying pan, add celery and onion. Sauté until the celery starts to become translucent.
If you use frozen celery and onion, there is plenty of water that comes out, so you won’t need to add any additional. If you use fresh, you may need to add some water (or the chicken broth) to sauté rather than dry cook them.
Cook 15 to 20 minutes at medium heat, stirring constantly.
Mix 3 T corn starch to ¼ c. chicken broth, stir into pan with celery & onions
Add balance of 10 ounce can of chicken broth.
Add the diced chicken and stir.
Add
1 4 ounce can of drained mushrooms
1 8 ounce can of drained bamboo shoots
1 14 ounce can of drained bean sprouts
1 8 ounce can of water chestnuts
2 TBSP Soy Sauce
Stir in until evenly distributed
Turn heat down and simmer for 30 minutes or so.
Serve over hard noodles, topped with cooked white rice, soy sauce and cashews.
