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Chicken chop suey

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Ingredients/Components

salt - 1/4 tsp
cornstarch - 1 tsp
water - 1/3 c
oil
soy sauce
medium onion, thinly sliced - 1 item
water chestnuts, sliced - 1/2 c
garlic clove, crushed - 1 item
chicken breast tenderloins, thinly sliced - 6 item
rice wine or pale dry sherry - 1 Tbsp
chicken bouillon powder Kraft
Vegetables:6 to 7 nappa leaves or Chinese cabbage pak choy
small carrot, sliced diagonally - 1 item
medium celery stalks, sliced diagonally - 2 item
mushrooms 1 can - 1/2 c

How to make chicken chop suey:

Vegetables:6 to 7 nappa leaves or Chinese cabbage (pak choy)1 medium onion, thinly sliced1 small carrot, sliced diagonally2 medium celery stalks, sliced diagonally1/2 c. water chestnuts, sliced1/2 c. mushrooms (1 can) Mix the first 5 ingredients and marinate 10 to 15 minutes.

Heat the oil in a large skillet or wok; add the garlic and chicken. Stir-fry until cooked through, then add all vegetables. Stir-fry 2 to 3 minutes. Sprinkle with chicken bouillon powder and mix well. Pour in the water and cornstarch mix. Stir until the liquid thickens and serve with hot rice or chow mein noodles. Serves 4.

Recipe categories: Chicken, Poultry, Meat.

Rating:

3.3

Average rating: 3.3, total votes: 9

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