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2 tbsp margarine
1 medium onion, sliced
1 medium green pepper, sliced
1 1/2 cups chicken broth
3 cups celery, chopped
1 tbsp soy sauce
2 cups diced, cooked chicken
1 3-oz can mushrooms, drained, save liquid
2 tbsp cornstarch
1/2 cup cashew nuts, broken up
Sauté onion and pepper in margarine until translucent. Add broth, celery, soy sauce, and mushrooms. Mix cornstarch into mushroom liquid, stir into chicken mixture, and bring to a boil. When desired thickness is reached, remove from heat and add cashew nuts. Serve over prepared rice. |
