Ingredients

• 1/4 cup butter
• 1/2 cup chopped mushrooms
• 2 cups chopped celery
• 2 large onions, chopped
• 1/4 teaspoon garlic powder
• 2 1/2 cups chicken broth
• 1 (15 ounce) can baby corn
• 1 (4 ounce) can French green beans or 1/2 cup bean sprouts
• 2 teaspoons soy sauce
• 2 tablespoons cornstarch
• 1/3 cup cold water
• 2 - 3 cups cooked, cubed chicken

Preparation

• In a wok or skillet, melt butter or margarine over medium heat
• Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted
• Add chicken broth and baby corn
• Continue cooking until celery is cooked but still crisp
• Stir in the green beans or bean sprouts and soy sauce
• Mix cornstarch and water together in a small bowl
• Slowly stir into vegetables
• Sauce should start to thicken a little
• Mix in chicken, and heat through