Chicken Chop Suey

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  • 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 pepper
  • 2 tablespoons vegetable 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


  1. Stir vegetables in hot oil in wok for 3 minutes.
  2. Add chicken, bean sprouts and broth. Cook until heated through.
  3. Combine soy sauce and cornstarch. Add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
  4. Serve over hot rice.

Serves 4 or 5.

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