Chicken Chop Suey - a Pantry Recipe

• 2 12 cups fresh water
• 2 tablespoons dry onion
• 2 tablespoons dried celery flakes
• 2 tablespoons soy sauce
• 1 -2 chicken bouillon cube
• 18 teaspoon pepper
• 18 teaspoon garlic powder
• 14 ounces oriental-style vegetables, well drained
• 1 (10 -12 ounce) can chunk chicken (undrained)
• 14 cup cornstarch
• 14 cup cool water

1. In a saucepan combine the fresh water, dry onion, dry celery, soy sauce, bouillon cubes, pepper and garlic powder.
2. Bring the mixture to a boil and simmer for about 10 minutes, to blend the flavors.
3. Stir in the drained vegetables and the undrained chicken.
4. Return the mixture to a boil.
5. Meanwhile, dissolve the cornstarch in the cool water.
6. Stir with a fork until it is smooth.
7. Add this to the pot on the stove.
8. Stir and allow the mixture to boil for a full minute.
9. Serve hot over rice or chow mein noodles, or both.

water, onion, celery flakes, soy sauce, chicken, pepper, garlic, vegetables, chicken, cornstarch, water

Taken from www.food.com/recipe/chicken-chop-suey-a-pantry-recipe-261502 (may not work)