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Serves:

Recipe Courtesy of:
Chinook First Nations Cookbook

Print This

2.5 ml or 1/2 tsp	garlic powder
125 ml or 1/2 cup	carrots, sliced
250 ml or 1 cup	celery, sliced
1 small	onion, sliced
1 medium	green pepper, sliced
125 ml or 1/2 cup	water, cold
15 ml or 1 tbsp	soy sauce
10 ml or 2 tsp	cornstarch
2.5 ml or 1/2 tsp	ginger
250 ml or 1 cup	chicken, cooked and chopped

In a large non-stick skillet, stir in the vegetables and heat for about 3 minutes. Add water and garlic powder and reduce heat. Cover the vegetables and cook for about 7 minutes, until tender but firm.

In a small bowl, blend soy sauce, cornstarch, and ginger. Push vegetables to one side of the pan and add the sauce to the broth already in the pan and stir. Cook for 1 minute.

Add cooked chicken. Gently stir together vegetables, thickened broth and chicken and cook until it is heated through.

Note: When more vegetables are used, remember to add a bit more water to the pan.

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