Chicken Chop Suey

Ingredients
1 pound skinless, boneless chicken breasts
1 1/4 cups chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon molasses
1/2 teaspoon ground ginger
1 tablespoon cooking oil
2 cups sliced celery
1 medium onion, chopped (1/2 cup)
2 cups fresh bean sprouts


Directions

1. Rinse chicken; pat dry.
2. Cut into 1/2 inch pieces.
3. For sauce, stir together the broth, cornstarch, soy sauce, molasses, and ginger and set aside.
4. Pour cooking oil in a wok or large skillet.
5. Preheat over medium-high heat.
6. Stir-fry the celery and onion in hot oil for 2 minutes.
7. Add fresh bean sprouts for 1 to 2 minutes more or until celery and onion are crisp-tender.
8. Remove vegetables from wok or skillet.
9. Add half of the chicken to the hot wok.
10. Stir-fry for 3 to 4 minutes or until no longer pink.
11. Remove chicken from the wok.
12. Repeat with remaining chicken.
13. Return all chicken and cooked vegetables to the wok; push from center of the wok.
14. Stir sauce; add to the center of the wok.
15. Cook and stir until thickened and bubbly.
16. Cook and stir about 1 minute more or until heated through.
17. Serve immediately over rice.