This is what we always called chow mein, but the recipe I modified it from calls it chop suey. Either way, it was really tasty!
1 lb chicken breasts, cut on the diagonal into thin strips
1/2 cup chopped onion
1-2 cloves garlic, minced
1 can (15 oz) chicken broth
1 cup chopped celery
1 can (8 oz) sliced water chestnuts, drained
1 jar (4 1/2 oz) sliced mushrooms, drained
1/4 tsp ground ginger (I used 1 tsp grated fresh)
1 can (14 oz) bean sprouts, drained
2 tbsp cornstarch
2 tbsp soy sauce
Hot cooked rice
In a large skillet or wok, cook the chicken, onion, and garlic just till the chicken is lightly browned. Add all but 1/4 cup of the broth and the next 4 ingredients. Bring to a boil. Reduce heat, cover, and simmer until the chicken is cooked through and the celery is tender, 10-12 minutes.
Stir in bean sprouts. In a small bowl, combine the cornstarch, soy sauce, and remaining 1/4 cup broth; stir into skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over hot rice, with additional soy sauce, if desired. Serves 4.
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Quick Chicken Chow Mein/Chop Suey
