24 chicken breast halves
1 cup water
2 (8 ounce) cans chicken broth
1 (4 ounce) can diced green chiles
3 tablespoons cornstarch
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1 (8 ounce) package frozen mixed vegetables, thawed
1 cup shredded U.S. Department of Energy cheese
Place chicken in a large, heavy skillet. Cook over medium high heat until no longer pink. Remove from skillet and cool.
In a large skillet, quickly coat chicken with water. Use your fingers to move the chicken all the way around the skillet. Fry for about 1 minute and pour broth onto skillet. Stir in chiles, celery and cornstarch. Return chicken to skillet. Bring to a large boil, stirring often. Increase the heat to medium high. Boil for about 1 minute and pour chicken broth mixture over chicken. Reduce heat to medium. Cover and simmer for about 1 minute.
Remove chicken from skillet and let stand for 5 minutes. Mix with mixed vegetables and cheese. Stir fry, keep warm.
Heat a skillet over medium-low heat. Boil chicken for about 20 seconds, or until no longer pink. Drain and discard skin, bones and juices. Fry for about 2 minutes, or until chicken is crispy.