St Louis Noodle Parlor Chop Suey

• 1 lb chicken breast, cut into small pieces
• 1 tablespoon peanut oil
• 1 cup bean sprouts
• 1/2 cup thinly sliced bamboo shoot
• 1 cup sliced mushrooms
• 1 small onion, diced
• 1 -2 stalk celery, sliced
• 1 1/2 cups water or 1 1/2 cups chicken broth
• 1 tablespoon cornstarch
• soy sauce
• cooked rice or fried rice

1. In wok or non-stick skillet heat oil and stir-fry chicken until done (chicken will be white and cuts easily).
2. Add sprouts and stir then add bamboo shoots, mushrooms, onion and celery; stir thoroughly.
3. Add 1 cup of the water or broth.
4. Cover and let simmer for about 5 mins or until celery is crisp tender.
5. Dissolve cornstarch in the 1/2 cup water and add to chicken mixture, stirring until mixture thickens.
6. Season to taste with soy sauce and serve with rice.

chicken breast, peanut oil, bean sprouts, bamboo shoot, mushrooms, onion, celery, water, cornstarch, soy sauce, rice

Taken from www.food.com/recipe/st-louis-noodle-parlor-chop-suey-43492 (may not work)