EASY CHICKEN CHOP SUEY

SERVES 4

This is one of Mom's recipes. As with most of her Chinese dishes, it is not authentic but easy and good.

INGREDIENTS

2-1/4 cups water

1 teaspoon salt

1 cup uncooked long grain white rice

3 tablespoons vegetable or olive oil

1 pound boneless, skinless chicken breasts, cut into strips about 1/2-inch wide

1 medium green pepper, sliced into strips or chopped

1-1/2 cups chopped celery

1 cup sliced onions

1/4 pound mushrooms, sliced

2 cups combination of canned bean sprouts, water chestnuts and/or Chinese vegetables, drained

1-1/2 cup low-salt chicken broth

4 tablespoons soy sauce

Pepper to taste

2 tablespoons cornstarch

1 cup toasted almonds

Place water in medium saucepan; add salt and rice. Bring to boil; reduce heat, cover and cook for 20 minutes. Let set 5 minutes before fluffing with a fork. If necessary, keep warm over very low heat with the lid cocked.

Meanwhile, heat the oil in a large sauté pan over high heat. Add chicken and brown on all sides. Add the peppers, celery, onions and mushrooms. Cover, reduce heat and cook until tender, about 20 minutes. Add canned vegetables, chicken broth, soy sauce and pepper. Bring to a boil. Blend cornstarch with 1/4 cup cold water; add to pan, stirring vigorously until well-blended. Cook another 5 minutes or until thickened. Stir in almonds. Serve over rice.

Note: Mom made this recipe years ago when fresh Chinese vegetables were not readily available. Use them if you prefer.

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