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: using a 5-quart dutch oven, heat oil over medium-high heat. add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened. stir in cumin, salt, red pepper and chicken. cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned. stir in beans, chiles and broth. heat to boiling. reduce heat to medium-low. cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. sprinkle with cilantro.