|Garlic||2 Clove (10 gm), minced|
|Vegetable oil||2 Tablespoon|
|Chicken breast halves||6 , skinned and boned|
|Sliced mushrooms||9 Ounce (Undrained)|
|Canned diluted beef broth||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Instant minced onion||2 Tablespoon|
|Curry powder||1⁄8 Teaspoon|
|Ground ginger||1 Pinch|
|Celery stalks||2 , cut into 1/2 inch pieces|
|Canned bamboo shoots||8 Ounce (Drained)|
|Green pepper||1 Medium, diced|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Saute garlic in hot oil in a large skillet 1 minute.
Add chicken, and cook until browned.
Combine mushrooms and next 5 ingredients; pour over chicken.
Cover, reduce heat, and simmer 35 minutes.
Add remaining ingredients except rice; cook, uncovered, 5 to 7 minutes or until vegetables are crisp tender.