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: heat olive oil in large sauté pan over medium-heat. add chicken, onions and garlic. sauté for 10 to 15 minutes or until chicken is no longer pink. meanwhile, bring chicken broth, cumin, coriander, ground white pepper, lime juice and jalapenos peppers, if using, to a boil in a large dutch oven. reduce heat to medium; cover and simmer for 10 to 15 minutes. add the chicken mixture, beans, corn, yellow pepper, red pepper, mushrooms and white wine to the dutch oven. cover and simmer for 30 to 35 minutes or until vegetables are softened. remove from heat. garnish with shredded cheese and sour cream.