16 oz. chicken breasts
1 carrot, peeled, sliced
2 tbsp. cornstarch
1 stalk celery, sliced
2 tbsp. sherry
1/2 c. bean sprouts
2 tsp. low sodium soy sauce
1/2 c. mushrooms, sliced
1 tsp. canola oil
1/4 tsp. ginger
1 c. onion, sliced
1/2 tsp. garlic powder
2 green onions, sliced
4 oz. water chestnuts, sliced

Trim the chicken of all visible fat and remove skin. Cut into bite-size pieces. Place chicken in a glass bowl and sprinkle with the cornstarch and add the sherry and soy sauce. Toss the chicken in the sauces and marinate in the refrigerator for 15 minutes.

In a large skillet coated with cooking spray, saute the chicken 2-3 minutes. (Save the marinade.) Add the oil, onions, carrot, celery, sprouts, and mushrooms. Saute the vegetables with the chicken 3 minutes more (for crispy vegetables) or longer (for tender vegetables). Add the marinade, seasonings, and water chestnuts. Cook 2 minutes more. Serve over rice.