Chicken Chop Suey

• 5 Tbsp. butter
• 1 1/2 lb. chicken breasts, cubed
• 1/2 c. sliced onion
• 2 chicken bouillon cubes
• 1 c. hot water
• 3 Tbsp. molasses
• 2 Tbsp. La Choy sauce
• 2 c. diagonally sliced celery
• 1 c. broccoli flowerets
• 1 (No. 2) can Chop Suey vegetables
• 6 oz. can sliced water chestnuts, drained
• 2 Tbsp. cornstarch
• 1/2 c. water
• 1/4 c. almonds, slivered and toasted

1. Brown chicken in butter; add onion, stir occasionally. Dissolve cubes in hot water, add to chicken together with molasses and choy sauce.
2. Cover and cook on low about 20 minutes or until chicken is tender.
3. Add vegetables, bring up to simmer and cook 6 minutes longer.
4. Blend cornstarch dissolved in water into chop suey.
5. Cook until gravy is thickened.
6. Sprinkle almonds over chicken chop suey before serving.
7. Serve with cooked rice.

butter, chicken breasts, onion, chicken bouillon cubes, water, molasses, sauce, celery, broccoli flowerets, vegetables, water chestnuts, cornstarch, water, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359465 (may not work)