Chicken Chop Suey

[alice.b.toklas]

1 order of chicken chop suey from the Asian carry out or:

• 4 cups cooked and boned chicken
• 2 cups sliced mushrooms
• 1 cup celery, sliced diagonally
• 1 cup bean sprouts
• 2 scallions, sliced
• 3 tbsp canola oil
• 1 chicken bouillon cube
• 2 1/2 cups water
• 1 tbsp low sodium soy sauce
• 2 tbsp cornstarch

1. Either order out, or heat the oil in a large skillet.
2. Combine the chicken, mushrooms, celery, bean sprouts, and scallions and add to the skillet.
3. Cook over medium heat, turning constantly, for 2 -3 minutes.
4. Add the chicken bouillon cibe, and 2 cups of water.
5. Cover the skillet, and heat to a boil.
6. In a Pyrex cup, mix the cornstarch, 1/2 cup water, and soy sauce.
7. Remove the chicken and vegetables to a bowl and cover.
8. Slowly add the cornstarch mix to the skillet and mix in well.
9. Cook, stirring constantly, until sauce thickens, and becomes clear.
10. Add the chicken vegetable mix back to the skillet, and stir until the mix is covered with the sauce.
11. Serve with hot, cooked rice.