Recipe - Chinese Chicken With Vegetables

2 cup Water
2 tablespoon Chicken flavored instant
bouillon
2 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sugar
2 cup Cooked chicken (white meat);
skinned and chopped
1 md Green pepper; thinly
cut or sliced up
1 md Onion; thinly cut or sliced up
1 cup Diagonally cut or sliced up celery
One half pound Fresh mushrooms; thinly
cut or sliced up
One half cup Thinly cut or sliced up water
chestnuts
Cooked rice or chow mein
noodles

In a large skillet, combine water, instant bouillon, cornstarch, soy sauce
and sugar. Cook over medium heat until bouillon dissolves and sauce
slightly thickens. Add chicken, green pepper, onion, celery, mushrooms and
water chestnuts. Simmer, uncovered, until vegetables are tender. Serve over
rice or chow mein noodles. Calories: 145 per serving, 82 per One half cup rice,
124 per One half cup noodles. Yield: 6 servings.

LOW CALORIE

KATHY MOORE

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.