Delicious Chicken Chop Suey

By Addie

If you are from the northeast like me, you probably are unable to find any chinese chop suey in the south. My stepmother has been making this dish since I was little to make up for the lack of options available here in the south. It has always been a crowd-pleaser in my family and I hope you enjoy this healthy, flavorful dish as much as we have!

Ingredients

• 1 lb boneless, skinless chicken breast (sliced thin)
• (Please note: beef or shrimp goes well with this dish and may be substituted for the chicken)
• 4 stalks of celery (sliced thin)
• 1/2 white onion (cut into thin long slices)
• 1 10-oz can bean sprouts, drained
• 1/2 of a 15-oz can of chicken broth
• 1 Tablespoon cornstarch
• 1 can chow mein noodles
• .....................................
• Optional*
• 8-oz mushrooms (sliced thin)
• 1/2 green or red pepper (sliced thin)
• Soy sauce

Preparation

Step 1

Season chicken with salt, pepper, and garlic powder. Heat a few tablespoons of olive oil and sauté chicken.

When done, sauté celery separately until soft. Add onions, bean sprouts and remaining vegetables and mix for a few minutes. Season vegetables with salt, pepper and garlic powder to taste. Mix all ingredients together.

In a separate pan, melt a tbl of olive oil, add the cornstarch and stir. Once mixed add the broth until the mitxure thickens to make a rue. Add additional broth if sauce is still clumpy or gets too thick. Keep stirring until broth thickens and is a smooth consistency. Add sauce to mixture.

Garnish with chow mein noodles and top with soy sauce. Serve and enjoy!
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Kitchen Tip:

Tired of chopping onions and crying uncontrollably? Try keeping the onions in ice water before you chop them. After chopping, stick them in a bowl in the refrigerator and rinse off your cutting board.