SUBGUM RECIPES RECIPES

Steps:

• Heat 1 to 2 tablespoons oil in a wok or large saute pan over medium-high heat. Add the chicken and cook, in batches if necessary, for 3 to 4 minutes, turning until the chicken is lightly browned and cooked through. Transfer to a plate and set aside.
• Add the onion, mushrooms, and celery to the wok or pan. Cook, stirring, for 3 to 4 minutes, until they start to soften and turn light browned. Transfer to a bowl and set aside.
• Over medium heat, return the chicken to the wok or pan; add 1 1/2 cups chicken broth and use a spatula to dislodge any browned bits from the bottom of the pan.
• Add the gluten-free soy sauce, brown sugar, sherry, and salt and pepper to taste. Increase the heat to medium-high and cook, stirring, until the sauce begins to bubble at the edges. Add the bean sprouts and the cooked vegetable mixture, stirring to combine; cook for 3 to 4 minutes, until the bean sprouts have wilted. Taste and adjust the seasoning.
• In a small bowl, combine the cornstarch and remaining 1/3 cup chicken broth, mixing well to combine. Add the cornstarch mixture, stirring constantly until the gravy is thickened.
• Serve hot.