1 Tbsp. Canola oil 1 Tbsp. Cornstarch
1 1/2 chicken, cooked and cubed 1 cup chicken broth (reduced sodium)
5 green onions with tops, sliced 1 Tbsp. soy sauce (reduced sodium)
4 stalks celery, sliced 1 can (8 oz.) water chestnuts drained 3 carrots, thinly sliced and sliced
4 cups cabbage, shredded 2 Tbsp. sliced almonds
1. Heat oil in electric skillet. Add chicken, green onions, celery, carrots and cabbage. Cook on medium high 3 to 4 minutes.
2. Dissolve cornstarch in broth and add to chicken and vegetables.
3. Sprinkle with soy sauce and stir.
4. Add water chestnuts and sliced almonds and heat through
Recipe courtesy of Carrie T. Brazeal, CFCS, Texas A&M AgriLife Extension Service
825 N. McDonald, Suite 150
McKinney, TX 75069