Chicken Chop Suey

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons chinese wine or 2 teaspoons dry sherry
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 2 teaspoons cornstarch
• 1 lb chicken breast, cut into thin strips
• 1/2 cup chicken stock or 1/2 cup water
• 4 teaspoons minced garlic
• 1 cup thinly sliced yellow onion
• 3/4 cup thinly sliced red bell pepper
• 3/4 cup thinly sliced celery
• 1 (5 ounce) can water chestnuts, well drained and thinly sliced
• 1/2 teaspoon chinese hot chili paste
• cooked egg noodles or rice, accompaniment

Recipe

• 1 in a large bowl, combine 1 tablespoon of the oyster sauce, the soy sauce, 1 teaspoon of the wine, sugar, pepper flakes and 1 teaspoon of the cornstarch, whisking to dissolve the cornstarch. add the chicken and toss to coat. marinate for 15 to 30 minutes.
• 2 in another bowl, make the sauce by combining the remaining tablespoon oyster sauce, 1 teaspoon wine, 1 teaspoon cornstarch, and the chicken broth, whisking to dissolve the cornstarch. set aside.
• 3 place a large wok over high heat until hot. add the oil, swirling to coat the sides and bottom. add the garlic and cook for 10 seconds. add the chicken and stir-fry until lightly browned, about 2 minutes. add the onions and peppers and stir-fry for 1 minute. add the celery and stir-fry for 1 minute. add the water chestnuts, stir to mix well and cook until crisp-tender. make a well in the center and add the sauce and chili paste. cook, stirring, until the sauce boils and thickens and the chicken is cooked through, 1 to 2 minutes.
• 4 remove from the heat and serve over noodles or rice. garnish with green onions and serve.