|Frying chicken pieces||6|
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||2 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Frozen chinese pea pods||9 Ounce (1 1/2 Cups Or 1 Package)|
|Canned bamboo shoots||5 Ounce, drained (3/4 Cup Or 1 Can)|
|Diagonally sliced celery||1⁄2 Cup (8 tbs) (1 Stalk)|
|Cold water||2 Tablespoon|
|Canned sliced water chestnuts||5 Ounce, drained (1/2 Cup Or 1 Can)|
In large fry pan, melt butter.
Brown chicken well over medium heat.
Add broth, soy sauce and MSG; simmer, covered, for 20 minutes.
Add pea pods, bamboo shoots and celery; continue simmering 5 minutes until pea pods are tender.
Combine cornstarch and cold water; mix well.
Drizzle over chicken and vegetables.
Continue simmering, stirring gently to blend, until sauce thickens.
Add water chestnuts; heat through.