Chicken Chop Suey

Classic American Chinese dish. Quick stir-fry of chicken, onion, mushrooms, celery, water chestnuts, and bean sprouts. Soy sauce adds a dash of flavor at the end, This is a gerat party dish as the recipe is very straight-forward and doubles or triple easily.

Ingredients -

1 cup sliced Onion
1 cup sliced Mushrooms
3/4 cup bias-sliced Celery
1/2 cup sliced Water Chestnuts
1/2 cup chopped Green Bell Pepper
2 tablespoons Peanut Oil
2 cups Cooked Chicken, in strips
1 (16 ounce) can Bean Sprouts, drained
3/4 cup Chicken Broth
1 tablespoon Soy Sauce
1 tablespoon Cornstarch

Preparation:

1. Heat peanut oil in wok over high-heat.

2. In a small bowl, combine soy sauce with cornstarch. Stir to dissolve cornstarch.

3. Add onions, mushrooms, celery, water chestnuts, and green bell pepper. Stir-fry 3 minutes.

4. Add chicken, bean sprouts, and broth. Stir-fry 2 minutes.

5. Stir sauce and add to wok. Stir-fry 2 minutes until sauce thickens.

6. Serve over cooked rice.

Variations and Recipe Ideas:

Cooking Tip

Fresh Water Chestnuts

Fresh water chestnuts are worth finding as they add better flavor to the dish than canned.

Cooking Tip

Bias-Sliced Celery

Bias cut or diagonal cut vegetables are visually appelaing, as well as the cut exposes more of the ingredient to faster and more consistent cooking.