INGREDIENTS
3 tablespoons cornstarch
2 cups reduced sodium chicken broth or vegetable broth
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon ground ginger
1/2 teaspoon mustard powder
4-6 skinless, boneless chicken breast halves, sliced
2 cups fresh asparagus spears, trimmed and cut into 2-inch pieces
3/4 cup sliced celery
1/2 green pepper, julienned
1/4 cup sliced green onions
2 garlic cloves, minced
4 tablespoons canola oil
1 cup sliced fresh mushrooms
1 (8 ounce) can water chestnuts, drained (optional)
DIRECTIONS
In a small bowl, combine the cornstarch, 1/4 cup broth, soy sauce, ginger and mustard until smooth; add remaining stock and then set aside.
In a large nonstick skillet or wok, stir-fry the chicken in hot oil.
Once the chicken is no longer pink, add the asparagus, celery, green pepper, onions and garlic and continue to stir-fry in the hot oil for 2-3 minutes.
Add the mushrooms; stir-fry for 1-2 minutes.
Add water chestnuts; stir-fry 1-2 minutes longer.
Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve hot.
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