Chicken Chop Suey

• 3 teaspoons garlic, pureed
• 1 tablespoon oyster sauce
• 1/2 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon cornflour
• 400 g chicken breasts, sliced
• 200 g garden peas
• 200 g bok choy, stalks and leaves sliced separately
• 200 g mushrooms, sliced
• 200 g water chestnuts, sliced
• 1 red capsicum, sliced
• 1 medium onion, sliced
• 150 g bamboo shoots, sliced
• 150 g bean sprouts
• 1 tablespoon cornflour
• 1 teaspoon oyster sauce
• 1/2 liter chicken stock
• 1 teaspoon salt & freshly ground black pepper

1. Mix the garlic, oyster sauce, soya sauce, salt and cornflour in a bowl. Add the chicken slices and mix well to ensure the chicken is well coated. Refrigerate for 2 hours.
2. In a large wok, stir fry each of the vegetables (except the bean sprouts) separately in a little hot olive oil for about 2 minutes each, then keep aside in a bowl, Similarly fry the bean sprouts but only for 1 minute. Add to the bowl.
3. Remove the chicken from the marinade and stir fry in a little hot olive oil until cooked (around 3 to 4 minutes.
4. Return all the vegetables to the wok and mix well.
5. Combine the oyster sauce, cornflour and chicken stock in a jug and then add to the wok. Season and bring to a simmer. Serve immediately.

garlic, oyster sauce, soy sauce, salt, cornflour, chicken breasts, garden peas, bok choy, mushrooms, water chestnuts, red, onion, bamboo shoots, bean sprouts, cornflour, oyster sauce, chicken stock, salt

Taken from www.food.com/recipe/chicken-chop-suey-534383 (may not work)