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CHINESE CHICKEN AND VEGETABLES 
3 c. de-fatted chicken broth
2 1/2 c. cooked chunks of chicken
2-3 tbsp. cornstarch
2/3 tbsp. soy sauce (Kikkoman, salt reduced, brand)
1 1/2 tbsp. frozen apple juice concentrate
1 tbsp. grated fresh ginger or equivalent powdered
1/4 tsp. garlic powder
2 lg. onions, cut into chunks
4-5 stems celery, cut into 2" diagonal chunks
1 med. head bok choy, cut in 2" diagonal chunks (I diced the 3 ingredients above on my food processor with the French fry blade)
1/2 med. Chinese cabbage, shredded
1/2 lb. Chinese pea pods
3/4 lb. bean sprouts
2 lg. bell peppers, cut into wedges (these may be sliced with food processor thick blade)
1 c. sliced mushrooms
2/3 c. sliced water chestnuts, drain, saving liquid
1/2 c. bamboo shoots, drain, saving liquid
1/3 c. pineapple chunks

Mix a few tablespoons of chicken broth with cornstarch. Blend in soy sauce, apple juice, ginger and garlic powder to make a smooth paste. Set aside.

Bring 2 cups chicken broth to a boil. Add the onions, celery and bok choy. Cook quickly over moderately high heat, stirring continuously until vegetables are partially cooked. Add Chinese cabbage, pea pods, bell pepper and mushrooms. Continue to cook, stirring frequently. Stir the cornstarch paste into the cooking vegetables. Continue stirring while mixture thickens. Add bean sprouts, water chestnuts, bamboo shoots and chicken. Cook and stir a few more minutes.

If sauce becomes too thick, thin with liquid from bamboo shoots and water chestnuts. If a thicker sauce is desired, make more paste with the above liquids. Mix in pineapple just before serving. Serve over hot cooked brown rice.

Serves 6.

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