Serves 4
Ingredients:
1 tbsp olive oil
2 boneless, skinless chicken breasts, cut into cubes
Pepper, to taste (I don't add salt because there is enough in the soy sauce)
1 tbsp olive oil
4 celery stalks, diagonally sliced
1 onion, chopped
1 green pepper, chopped
1 bag (325 g) fresh bean sprouts, rinsed and drained
3/4 cup vegetable or chicken broth
1 tbsp whole wheat flour
1 1/2 tbsp soy sauce
2 large green onions, chopped
Directions:
Heat 1 tbsp olive oil in large fry-pan over med-high heat. Add chicken, season with pepper, and cook until chicken is cooked through and starting to brown. Remove chicken from pan and add the remaining 1 tbsp of olive oil. Add the celery, onion, and green pepper. Stir-fry over med-high heat about 5 minutes, stirring often, until veggies start to soften.
Meanwhile, mix together the broth with flour and soy sauce. Add the cooked chicken back to the pan, along with the bean sprouts and the broth mixture. Stir and cook about 3-5 minutes until sauce thickens. Add green onions and serve with brown rice.
Ingredients:
1 tbsp olive oil
2 boneless, skinless chicken breasts, cut into cubes
Pepper, to taste (I don't add salt because there is enough in the soy sauce)
1 tbsp olive oil
4 celery stalks, diagonally sliced
1 onion, chopped
1 green pepper, chopped
1 bag (325 g) fresh bean sprouts, rinsed and drained
3/4 cup vegetable or chicken broth
1 tbsp whole wheat flour
1 1/2 tbsp soy sauce
2 large green onions, chopped
Directions:
Heat 1 tbsp olive oil in large fry-pan over med-high heat. Add chicken, season with pepper, and cook until chicken is cooked through and starting to brown. Remove chicken from pan and add the remaining 1 tbsp of olive oil. Add the celery, onion, and green pepper. Stir-fry over med-high heat about 5 minutes, stirring often, until veggies start to soften.
Meanwhile, mix together the broth with flour and soy sauce. Add the cooked chicken back to the pan, along with the bean sprouts and the broth mixture. Stir and cook about 3-5 minutes until sauce thickens. Add green onions and serve with brown rice.