Chicken Chop Suey

3T. Reduced sodium soy sauce
1T. dark brown sugar
16 oz. diced raw chicken breast
2 medium onions, diced
6 med ribs of celery chopped
10 oz. fresh mushrooms
2 T. canola oil
1 cup diced green pepper
2 cupped chopped savoy cabbage
2 cups sliced water chestnuts
1/2 to 1 tsp salt
1/4 tsp pepper
4 1/2 tsp cornstarch
1 cup water
1T. Toasted Sesame oil
1 chicken bouilin cube

Makes 7 ( 1 cup servings) Combine Soy sauce and brown sugar in a plastic bag. Add diced raw chicken and refrigerate for at least 30 minutes. In a large non stick skillet or wok, stir fry onions and garlic in canola oil until tender. Remove with slotted spoon. Add celery, cabbage, green pepper and mushrooms to skillet. Stir fry until crisp tender. Remove with slotted spoon and add sesame oil. Add chicken and marinate to skillet. Stir fry until chicken is no longer pink. Return veggies to skillet. Combine Cornstarch and water ( with chicken bouillon added) until smooth. Stir into skillet. Bring to a boil and cook until thickened. Add water chestnuts, salt and pepper. Serve over rice if desired. Rice not included in nutritional info.

Number of Servings: 7

Recipe submitted by SparkPeople user QUIETPLACE2622.