- Heat oil in a deep skillet or wok, over medium high heat and saute chicken for 2 to 3 minutes or until no longer pink.
- Add chicken broth, soy sauce, sugar, carrots, potatoes, mushrooms and cabbage; bring to a boil. Cover, reduce heat and simmer for 15 to 20 minutes or until vegetables are tender.
- Stir in water chestnuts, if using, and heat until hot.
- Serve in wide bowls and ENJOY!
*I also had a can of bamboo shoots which I sliced and added to this dish, and I garnished with sliced green onions for colour!*