Chicken Chop Suey
|Chicken breasts||1 Pound, skinned and boned|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Sliced onions||2 Cup (32 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
|Canned chop suey vegetables||16 Ounce, drained (1 Can)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Cut skinned and boned chicken breasts into 2x 1/2-inch strips.
In large heavy skillet or wok, cook chicken strips quickly in hot oil, about 2 minutes, stirring constantly.
Add sliced onions, sliced fresh mushrooms, water chestnuts, green pepper, and pimiento.
Cook and stir 2 minutes more.
Add chop suey vegetables, chicken broth and soy sauce.
Bring the mixture to boiling; cover and cook for 2 to 3 minutes over low heat.
Slowly blend 1/4 cup cold water into the cornstarch.
Stir cornstarch mixture into vegetable mixture.
Cook, stirring constantly, till mixture is thickened and bubbly.
Serve over hot cooked rice.
Pass additional soy sauce, if desired.