1 pound boneless, skinless chicken breasts (cut into strips about 1/2-inch strips – I used pre-sliced stir fry strips)
1 medium green pepper (sliced into strips)
1 cup chopped celery or to taste
1 medium onion (sliced)
4 ounces fresh mushrooms (sliced)
1 can Chinese vegetables (28 ounces drained)
1–1/2 cup low-sodium chicken broth
4 tablespoons soy sauce
Pepper to taste
2 tablespoons cornstarch
Instructions
In a large skillet over medium heat using the oil brown the chicken strips on both sides. Add the onion, green pepper, celery, and mushrooms, cover and cook until vegetables are tender (about 20 minutes).
Mix the cornstarch with ¼ cup water.
Add the chicken broth and soy sauce. Salt and pepper to taste and then stir in the cornstarch mixture; continue cooking until mixture thickens stirring occasionally.