|Chicken bouillon cubes||2|
|Water||1 1⁄2 Cup (24 tbs)|
|Cooked chicken||8 Ounce, diced (2 Cups)|
|Canned chinese vegetables||16 Ounce, drained (1 Can)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Dehydrated minced onion||1 1⁄2 Teaspoon|
|Soy sauce||3 Tablespoon|
1. Dissolve bouillon cubes in hot water in saucepan.
2. Add remaining ingredients except cornstarch and soy sauce.
3. Heat to boiling. Reduce heat and simmer 10 minutes uncovered.
4. Mix cornstarch and soy sauce. Add to chicken mixture. Cook over medium heat, stirring constantly until thickened and clear.