Chicken Chop Suey

• 2 cups cooked chicken, deboned and sliced into strips about an inch long
• 2 tablespoons fat
• 1 small onion, peeled and thinly sliced
• 1 cup celery, sliced
• 1/2 green bell pepper, seeded and thinly sliced
• 8 ounces mushrooms, chopped and drained (reserve juice)
• 1 1/2 cups chicken stock, plus reserved mushroom liquid
• 1 teaspoon soy sauce
• salt and pepper, to taste
• 1 (20 ounce) can bean sprouts, drained (fresh is fine, too)
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon water
• water chestnut, if desired

1. Melt butter or fat in skillet; add onion, celery and green pepper.
2. Brown slightly and add liquid.
3. Allow vegetables to simmer in the stock until tender, about 15 minutes.
4. Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
5. Cook for five minutes until thickened.
6. Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
7. Serve hot with steamed rice.

chicken, fat, onion, celery, green bell pepper, mushrooms, chicken stock, soy sauce, salt, bean sprouts, cornstarch, water, water

Taken from www.food.com/recipe/chicken-chop-suey-350597 (may not work)