CHICKEN CHOP SUEY

Steps:

• 1. Trim fat from chicken breast.Wash and put chicken breast in 2-3 cups of boiling water, boil 5 min. turn off the heat, let chicken stay in hot water for 10 more min. Remove chicken to a platter and let cool, then shred chicken with clean fingers.
• 2. Wash & drain bean sprouts, wash & cut celery, peel & cut onion into 1/4 inch slices, clean fresh mushrooms with a dampened paper towel, then slice
• 3. Dissolve 1 tbsp cornstarch in 2 tbsp water, set aside
• 4. Heat 2 tbsp oil in wok or skillet over high heat, add celery, onions & mushrooms.Stir-fry until oil coats all the vegetables, about 2 min. Add the soy sauce, sugar, salt & ground ginger mixture in with the vegetables & stir. Add the chicken broth & bring to a boil. Add bean sprouts, water chestnuts & the shredded chicken, stir. When it begins to boil again, gradually add the cornstarch mixture; stir until it thickens.
• 5. Serve hot over cooked rice & or chow mein noodles. Double the recipe for more servings.
• 6. Like more sauce version: 6 tbsp soy sauce 2 tbsp sugar 3 tbsp flour 2/3 cups of water or chicken broth 1/2 tsp salt 1/4-1/2 tsp ground ginger