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: preheat the oven to 325°f chop the leaves off the cilantro stalks and cut the stalks finely. rewrap the leaves and put in the fridge. heat 1tbsp olive oil in a large non-stick ovenproof casserole and fry the onion, cilantro stalks and chili for 5-7min until the onion is soft and golden. spoon on to a plate and set aside. add remaining 1tbsp oil to the casserole and fry the chicken for 5min or until golden. return the onion mixture to the casserole and stir in the flour. add the beans, tomatoes and sugar, then bring to the boil. cover the casserole with a tight-fitting lid and cook in the oven for 40min. to serve, finely chop the cilantro leaves and stir into the casserole with the lime juice.