Chicken Bok Choy
2 half boneless skinless chicken breasts cut into small pieces
2 stalks celery ( sliced on diagonal)
2 stalk bok choy ( coarse chopped)
1 can low fat chicken broth
2 clove garlic (minced)
salt and pepper to taste
1 onion (chopped)
1 cup broccoli spears
1/2 cup carrotts (sliced on diagonal)
1 can sliced waterchestnuts
1 tbs. soy sauce
3 drops sesame seed oil
1 teaspoon chopped fresh ginger
1 tablespoon corn starch
Spray non-stick spray in frying pan or wok. Place cut up chicken in pan and saute until pink disappears. Remove chicken from pan and set aside in bowl. Spray more non-stick spray in pan if needed. Place celery, onion, garlic, ginger, carrotts, into pan and saute for 3 minutes. Add broccoli and half can chicken broth. Steam together for 3 minutes. Place chicken in pan with vegetables. Add water chestnuts . Add salt , pepper, soy sauce, sesame oil. Mix corn starch with remaining broth and add to pan. Stir until sauce appears. Serve over cooked white rice.
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