2 Chicken boneless breast (cut into bite size pieces)
2 clove Garlic (mince)
3 tbsps Chicken marinating chili sauce
1 tsp Ginger (minced)
1 Celery (sliced)
5 oz Water chestnuts (drained &sliced)
1 Onion (sliced)
2 Chicken broth
2 tbsps Soy sauce
1 tsp Salt
1 tsp Sugar
1 Mushrooms (sliced)
1 lb Bean sprouts (washed & drained)
1 tbsp Cornstarch
1. In a mixing bowl, mix chicken with marinating chili sauce, salt, minced ginger, and sugar. Set aside for 15 minutes.
2. When ready to cook, mix cornstarch with water and set aside. In a skillet, heat 2 tbsps of cooking oil until hot. Add garlic and stir for 15 seconds. Add chicken and stir fry for 5 minutes or until cook.
3. Add celery, water chestnuts, onions. Cover and cook on medium for 3 minutes. Add mushrooms, bean sprouts, almonds, chicken broth, and soy sauce. Stir and cook for 1 minute. Add cornstarch and mix lightly until sauce thicken. Serve with steam rice.