Chicken Chop Suey by Margaret, Skelmersdale

Ingredients:

• 1 package (1 ounce) dried black Chinese mushrooms
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon cornstarch
• 1 pound boneless skinless chicken breasts or thighs
• 2 cloves garlic, minced
• 1 tablespoon peanut or vegetable oil
• 1/2 cup thinly sliced celery
• 1/2 cup sliced water chestnuts
• 1/2 cup bamboo shoots
• 1 cup fat-free reduced-sodium chicken broth
• 2 cups hot cooked white rice or chow mein noodles
• Thinly sliced green onions (optional)

Preparation Time:

20 min

Cooking Time:

30 min

1. Place mushrooms in small bowl, cover with warm water. Soak 20 minutes to soften. Drain, squeeze out excess water. Discard stems. Cut caps into quarters.

2. Blend soy sauce with cornstarch in cup until smooth.

3. Cut chicken into 1-inch pieces, toss with garlic in small bowl.
Heat wok or large skillet over medium-high heat, add oil. Add chcken mixture and celery, stir-fry 2 minutes. Add water chestnuts and bamboo shoots, stir-fry 1 minute. Add broth and mushrooms, cook and stir 3 minutes or until chicken is not longer pink.

4. Stir soy sauce mixture and add to wok. Cook and stir 1 to 2 minutes or until sauce boils and thickens. Serve over rice. Garnish with green onions.