Chief Longwind Of The North
Certified/Certifiable
Chicken Chop Suey
1 boneless chicken breast, cut into strips
1 onion, peeled, and cut into thin strips
1 stick celery, Washed & sliced
1 tsp. chicken soup base
1/4 tsp. garlic powder
2 tbs. soy sauce
2 tsp. sugar
1 handfull bean sprouts
1 small can of mushrooms, drained
Corn Starch Slurry (1 tbs. cornstarch mixed with 3 tbs. water)
1 cup cooked rice, or noodles.
1 tbs. cooking oil
Heat oil in pan.
Peel and onion by cutting off the top and bottom, making a shallow slice from top to bottom, and removing the first onion layer. Cut in half, lengthwise, and cut into strips. Slice the celery. Stir-fry the diced chicken until lightly browned. Remove from the pan and set aside.
Add the onion and celery to the hot pan. Stir with wooden spoon until the veggies are partially softened. Add the bean sprouts, garlic, soup base, soy sauce, mushrooms, and sugar to the pan, with 1/2 cup of water. Cover and steam for 5 minutes. Remove the cover and add the cornstarch slurry. Add the meat back into the pan. Stir in the slurry until it thickens into sauce. Serve over the rice, or noodles.
Seeeeeya; Chief Longwind of the North
1 boneless chicken breast, cut into strips
1 onion, peeled, and cut into thin strips
1 stick celery, Washed & sliced
1 tsp. chicken soup base
1/4 tsp. garlic powder
2 tbs. soy sauce
2 tsp. sugar
1 handfull bean sprouts
1 small can of mushrooms, drained
Corn Starch Slurry (1 tbs. cornstarch mixed with 3 tbs. water)
1 cup cooked rice, or noodles.
1 tbs. cooking oil
Heat oil in pan.
Peel and onion by cutting off the top and bottom, making a shallow slice from top to bottom, and removing the first onion layer. Cut in half, lengthwise, and cut into strips. Slice the celery. Stir-fry the diced chicken until lightly browned. Remove from the pan and set aside.
Add the onion and celery to the hot pan. Stir with wooden spoon until the veggies are partially softened. Add the bean sprouts, garlic, soup base, soy sauce, mushrooms, and sugar to the pan, with 1/2 cup of water. Cover and steam for 5 minutes. Remove the cover and add the cornstarch slurry. Add the meat back into the pan. Stir in the slurry until it thickens into sauce. Serve over the rice, or noodles.
Seeeeeya; Chief Longwind of the North