2 Boneless breasts of chicken
1 Bag bean sprouts
3 Celery stalks
1 Medium onion
1/4 Sweet red pepper
1 Red hot chile pepper (optional)
1/2 Head of garlic
1 Can bamboo shoots (optional)
1 Red chili pepper
1 Can low sodium chicken broth
4 Tablespoons corn starch
4 Tablespoons soy sauce
1 Teaspoon Chinese 5 Spices
1/4 Teaspoon white pepper
4 Servings of rice
Cut the chicken breasts into cubes. Add 1 tablespoon of canola oil to frying pan. Preheat over medium heat. Add chicken pieces and brown until cooked through. Make sure there is no pink visible in the chicken.
Slice the celery stalks into 1/8 of an inch thick pieces. Sliver the onion into thin slices. Dice the sweet red pepper and red hot chili pepper. Mince the garlic. Put one tablespoon of canola oil in a pan. Preheat a large sauce pan over medium heat and add the vegetables, including the bamboo shoots. Saute the vegetables until the onions just start to appear clear. Then turn the heat down. You want the vegetables sauteed but still crunchy.
Fill a measuring cup to 3/4 full with chicken broth. Add two heaping tablespoons of corn starch, one teaspoon of Chinese 5 Spices, 1/4 teaspoon of white pepper and two tablespoons of soy sauce. Mix well with a fork until there are no clumps.
Add the browned chicken to the vegetable mix. Pure the sauce into it and stir it in. Then add the beansprouts.
If you like more sauce, make it with the remaining chicken broth and some water to bring the measuring cup to 3/4 full and add the same measure of corn starch and soy sauce. Do not add the Chinese 5 Spices or white pepper at this point, as they will overpower the dish. Heat over medium to low heat until sauce thickens. Taste and decide if it needs more spice or soy sauce. You can also add plain water if the sauce gets too thick.
Serve over rice or mixed into low mein noodles.