Stir-Fry Chicken And Vegetables - cooking recipe

Ingredients

1 lb. skinned and boned chicken
1 1/2 c. broccoli, chopped
1 1/2 c. celery, diagonally sliced
1/2 c. onion, chopped
1 Tbsp. soy sauce
1 (16 oz.) can bean sprouts, drained
2 c. cooked rice
1 garlic clove, minced
1 1/2 c. carrots, thinly sliced
1/4 tsp. pepper
1/4 c. chicken broth
1 c. sliced mushrooms

Preparation

Cut chicken into bite-size pieces.
In large frying pan, place oil and heat to medium-high temperature.
Add chicken and garlic and stir-fry about 3 minutes or until chicken loses its pink color.
Add carrots, broccoli, celery and onion; continue cooking about 5 minutes, stirring constantly through entire process. Sprinkle with pepper and soy sauce.
Pour chicken broth over contents in frying pan.
When liquid begins to boil, add bean sprouts and mushrooms.
Heat about 2 minutes.
Vegetables should remain crisp.
Do not overcook.
Serve over rice.