I love chinese food! I haven't an Asian bone in my body, but I sure do love the food. I thought up this dish one night and it's one of my favorites now. I have no idea if it's authentic, but it works for this American girl!
2 C. chopped Celery
1 can bamboo shoots
1 can sliced water chestnuts
2 large Chicken Breasts, cubed
1/4 C. low sodium soy sauce
3 Tbsp. chicken gravy mix (or 1 Tbsp. chicken bullion paste)
2 tbsp. corn starch mixed with 1/2 C. water
1 C. additional water for thinning sauce
1 C. cashews
(optional additions: 1 C. cubed zucchini, canned baby corn, 1 sliced red pepper, chopped green onion, 1 c. broccoli florettes, mushrooms) You can add as much as you like and it only tastes better!
*for spicy chicken add 1 tsp (or more) chili garlic sauce (from asian food section)
Pour a little oil in large skillet or wok. Heat and add celery, bamboo shoots and water chestnuts. Cook for about 3 minutes on med-high. Add soy sauce and chicken flavoring. Add pieces of chicken and lower heat to low. Cover and let simmer just until chicken is white- do not over cook! Add corn starch mixture and let sauce thicken. Add more water to desired consistency. Add cashews and let simmer on low, covered, for about 5 more minutes.
Serve over fried chinese noodles and rice or mix with cooked Ramen noodles.
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