Mix chicken broth, gourmet sauce, garlic and black pepper until blended. Pour 1/3 cup broth mixture over meat in shallow dish; stir to evenly coat meat. Refrigerate 15 min. to marinate. Meanwhile, add cornstarch to remaining broth mixture; stir until dissolved. Reserve for later use.
Heat 1 Tbsp. dressing in large nonstick skillet on medium heat. Add celery, onions and mushrooms; cook and stir 4 to 5 min. or until mushrooms are tender. Remove from skillet; cover to keep warm.
Drain meat; discard marinade. Heat remaining dressing in same skillet on medium heat. Add meat; cook and stir 5 min. or until done. Return cooked vegetables to skillet. Add water chestnuts and bamboo shoots; mix well. Stir reserved cornstarch mixture until well blended; add to skillet. Bring to boil, stirring constantly; cook and stir 1 min. or until sauce is slightly thickened.
Serve over hot cooked long-grain white or brown rice.
Prepare using boneless skinless chicken breasts.
Takeout just got some competition with this delicious, yet low-fat, Chinese favorite that can fit into a balanced diet.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.