Chicken Chop Suey


3-4 lbs. Boneless Chicken Breasts or Thighs

1-2 Red Peppers. sliced in strips

8-10 oz. Pea Pods

3-4 Scallions, chopped 

1 Celery stalk, chopped

4 oz. Water Chestnuts, sliced

4-6 Mushrooms, sliced

1 T Olive Oil

White Rice


1 Clove Garlic
1 T Oil
1/4 C Sherry
1 T Cornstarch
2 T Soy Sauce
3 T Water
2 T Sugar
1 T White Vinegar
1/4 t Ginger


Mix sauce, adding wet ingredients to the cornstarch first.  and set aside. 

Cut chicken into bite size pieces. Saute in Wok. Remove from Wok and set aside.  

Saute the vegetables for 1-2 minutes, then add sauce and Chicken. Cook until done. 

Serve over rice. 

From: Sandi Zelen, Lincolnshire, IL