2 TBS soy sauce (make sure it’s gluten free) I use La Choy Lite Soy Sauce
¼ cup corn starch
1 stalk of celery
2 cups boiling water
Put olive oil in a skillet over medium high heat – Add the chicken and cook until no longer pink.
Add the onions, 2 cups of boiling water, molasses, bouillon cubes, and soy sauce. Heat to a boil and then cover and simmer for 20 minutes.
In a small bowl mix the corn starch with ¼ cup of water – add to the skillet along with the celery, bean sprouts and water chestnuts – cover and simmer an additional 10 – 15 minutes. Serve over rice! We like Kokuho Rose Rice