Chop Suey - An Easy Weekday Meal

My mom used to make chop suey all the time when we were little—as a mom now, I realize why: it is so easy to make. I mentioned in one other post that I try to keep my meals under 30 minutes during the weekday and this comes close.

INGREDIENTS

A generous amount of olive oil

2-3 chicken breasts, boiled and then shredded

 1 cup of diced onion

1 clove of garlic

 2 cups of diced celery

1 red pepper diced

1 green pepper diced

 1 cup hot water

 1 teaspoon salt

 1/8 teaspoon ground black pepper

 1 (14.5 ounce) can of bean sprouts, drained and rinsed

 1/3 cup of cold water

 2 tablespoons of cornstarch

 2 teaspoons of soy sauce

 1 teaspoon of white sugar

DIRECTIONS

1.       Add olive oil to a pan, then add onion and garlic and saute for 5 minutes.

2.       Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes.

3.       Add sprouts, red pepper, green pepper and shredded chicken. Heat to boiling.

4.       In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

5.       Serve over rice.