Steamed Chicken and Vegies

Ingredients

• 9 ounces boneless skinless chicken breasts
• 2 tablespoons teriyaki sauce (Ginger Teriyaki Sauce)
• 1 tablespoon instant chicken-flavored broth
• 3 cups water
• 4 carrots (chopped)
• 2 cups celery (chopped)
• 1 green pepper
• 14 ounces bean sprouts (one can drained
• rinsed well)
• 5 ounces bamboo shoots (one can drained
• rinsed well)
• 5 ounces water chestnuts (one can drained
• rinsed well)
• 2 tablespoons black beans (Asian Black Bean Garlic Sauce)
• 2 teaspoons Chinese five spice powder

Instructions

1. Cut chicken into bite size pieces and marinade overnight in Ginger Teriyaki Sauce.
2. In a large nonstick pan, heat water to a boil and dissolve soup base.
3. Add carrots and boil until tender (approximately 5 minutes).
4. Add the remaining ingredients and simmer covered 15 minutes more stirring ocassionally.
5. Serve over cooked jasmine rice.
6. Enjoy!