1 lb. chicken breasts, skinned, cut in thin strips
1 lg. onion, sliced
2-3 stalks celery, sliced thin
2-3 carrots, sliced thin
1/2 to 1 lb. asparagus, cut in 1-inch slices
1 lb. bean sprouts
1 sm. can water chestnuts
1/4 tsp. ground ginger
2 tbsp. soy sauce (low sodium)
1-2 garlic cloves, minced
1 tbsp. cornstarch
1 c. chicken broth
White or brown rice, cooked
Pan spray

Spray large fry pan with pan spray. Stir-fry chicken over medium to medium-high heat until done. Remove from pan and set aside. Spray pan again, if needed.

Stir-fry onion, celery, carrots, asparagus, and garlic until tender crisp. While vegetables are cooking, combine chicken broth, soy sauce, ginger, and cornstarch. Set aside.

When vegetables are tender crisp, add bean sprouts and water chestnuts. Return chicken to pan and heat. Add chicken broth mixture until bubbling. Stir. Serve with rice.