Ingredients

1 Tbsp. vegetable oil
3 C. celery, diagonally sliced
1/2 C. green onions, with tops diagonally sliced
2-1/2 C. chicken broth, hot
2 Tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. garlic powder, or 1 clove garlic, minced
1/8 tsp. ground ginger
1/2 C. cold water
1 Tbsp. soy sauce
3-1/4 C. chicken, firmly packed, cooked, chopped in bite-sized pieces
1-1/4 C. green peppers, chopped in 1–inch cubes
6 oz. (2 cans) mushrooms stem and pieces, drained, or 8 oz. fresh mushrooms, sliced
3-1/2 oz. (1 can) water chestnuts, drained and sliced
3-1/2 oz. chow mein noodles
2 Tbsp. candied ginger root, finely chopped

Cooking Instructions

Heat vegetables oil in a deep heavy cooking pot; add celery and onion. Stir fry over moderate heat until onions are transparent but not brown. Add chicken broth. Cover and continue cooking over low heat 4 to 5 minutes. Meanwhile, combine cornstarch, salt, garlic, ginger, cold water, and soy sauce; mix until smooth. Add slowly to hot mixture, stirring constantly. Cook and stir over medium heat until liquid thickens and is clear. Add chicken, green peppers, mushrooms, and water chestnuts, mixing well. Cover and cook over low heat about 5 minutes, until heated through. To serve, place into a 2-quart serving dish. Mix noodles and candied ginger, and scatter on top of chicken mixture.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)