Chicken Chop Suey
2 Large Chicken Breasts, cut in thin strips
1 large Onion, cut in half and slice in rings
Green Pepper, Red Pepper and Orange Pepper, Julienne
3 Ribs Celery, sliced diagonally
Snow Peas, Julienne
Broccoli Tops, broken up
8 oz. Mushrooms, sliced
Large Handful Fresh Green beans, sliced in half
Rotini Pasta, about 1 1/2 cups raw, boiled, drained and rinsed. Set aside.
Freshly Ground pepper
3 Tbsp. Cilantro, chopped
1/2 Cup La Choy Garlic Ginger Sauce
1/2 tsp. Better Than Bouillon Vegetable base, or to taste
3 heaping Tbsp. Cornstarch dissolved in a little water
1 Cup Water
1 Heaping Tbsp. Garlic, minced
In a large skillet over medium high heat stir fry chicken pieces, stirring constantly until chicken is just cooked through and no pink remains. (Do not over cook) Sprinkle with salt, pepper and a little bit of salad supreme. Remove from skillet and set aside. Heat some olive oil and sesame oil in the same pan, and when hot add onion, mushroom, and celery. Add broccoli and green beans. Shake some soy sauce over contents of pan and stir fry until the green beans are crisp-tender. (Add sesame oil as needed to keep veggies from sticking.)
Add Green, red and orange peppers, broccoli slaw, snow peas, pasta and bean sprouts. Add in garlic, and chopped cilantro. Add Garlic-Ginger sauce, and water. Mix together the cornstarch mixture and add to the mix some vegetable base and mix well into the cornstarch mixture. When the stir fry is boiling and bubbling, add the cornstarch slurry and stir until thickened. Stir well and blend all for about 1 minute until coated well. Serve at once.
Verdict: This was really, really good. Will use this recipe often. I ended up with not enough chicken proportional to the vegetables. I would suggest more chicken. At least another chicken breast preferably two more. Add more vegetable base if needed and adjust seasonings.