INGREDIENTS
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3 tablespoons vegetable oil
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1 pound boneless, skinless chicken breasts (cut into strips about 1/2-inch strips – I used pre-sliced stir fry strips)
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1 medium green pepper (sliced into strips)
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1 cup chopped celery or to taste
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1 medium onion (sliced)
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4 ounces fresh mushrooms (sliced)
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1 can Chinese vegetables (28 ounces drained)
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1-1/2 cup low-sodium chicken broth
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4 tablespoons soy sauce
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Pepper to taste
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2 tablespoons cornstarch