Title: Chinese Chicken with Vegetables
Categories: Poultry
Yield: 6 Servings

2 c Water
2 tb Chicken flavored instant
-bouillon
2 tb Cornstarch
1 tb Soy sauce
1 tb Sugar
2 c Cooked chicken (white meat);
-skinned and chopped
1 md Green pepper; thinly
-sliced
1 md Onion; thinly sliced
1 c Diagonally sliced celery
1/2 lb Fresh mushrooms; thinly
-sliced
1/2 c Thinly sliced 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 1/2 cup rice,
124 per 1/2 cup noodles. Yield: 6 servings.

LOW CALORIE

KATHY MOORE

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