Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stir together cornstarch,chicken broth and soy sauce in a small bowl. heat 2 tbls oil in wok or dutch oven over high heat. when very hot add chicken, stir fry 1 to 2 minutes. transfer with slotted spoon to plate. heat remaing oil in wok. add cabbage, celery and onion, stir fry 1 minute until barely cooked. add water chesnuts,mushrooms and garlic; stir fry 1 to 2 minutes. add bean sprouts stir fry 30 secons. remove vegatbles to plate with chicken. stir sauce add to wok all at once. cook, stirring constanly until sauce thickens and boils. return chicken and vegtables to wok;toss until heated through. turn into serving bowl.

Target recipe: in 8 quart pot bring water to a boil, add whole chicken breasts, onion and garlic. boil until chicken is fully cooked and tender. approximately 20 minutes. remove chicken, let cool enough to dice or shred (depending on preference). while chicken is cooling add beans, green chilies, lime juice, pepper, cumin, cayenne pepper and salt. after chicken is diced, return to pot. simmer 2 hours on low heat, or until chili is at desired consistency. the longer it simmers the more the flavors compliment each other. stir frequently to prevent scalding on bottom of pan.