Yield: 4 Servings

Adapted from Wolfe Pit

2019: I don’t think I’ve had chop suey since I was a kid.  It was time and the urge struck, so here it is.  Probably only vaguely resembles the La Choy version that came in a can, but that’s likely a good thing.  This was quite good.

Chicken & Marinade

• 1lb cubed leftover rotisserie chicken
• 1tsp Shaoxing Chinese wine or dry Sherry
• 2tsp oyster sauce
• 2tsp corn starch

Vegetables & sauce

• 2TBS vegetable oil
• 2tsp garlic, minced
• 4celery stalks, sliced thin on sharp diagonal
• ½bell pepper, sliced thin
• 3-4scallions, sliced thin, white and green parts separately
• 12snow peas, trimmed and cut in half on diagonal
• ¼cup carrots, julienned
• 8oz bean sprouts
• ½tsp salt
• ¼tsp white pepper
• 1cup chicken broth
• 2TBS oyster sauce

Slurry

• 1TBS cornstarch
• 1TBS water

Preparation:

This cooks fast so you need everything cut, measured and ready to cook before heating the wok or skillet.

Marinate chicken:

Combine chicken, wine, oyster sauce and cornstarch together, marinade for 15 minutes

Make Slurry:

Mix cornstarch and water to form slurry.

Stir Fry:

Heat a large skillet or wok over medium high heat. Add cooking oil and spread around.

Add chicken and garlic to wok. Stir fry for 1 minute.

Add the white section of the green onions, bell pepper, snow peas and carrots and stir fry for 2 minutes.

Add the bean sprouts, ¼ tsp white pepper, cup of chicken broth and 2 TBS oyster sauce and bring to a light boil.

Add cornstarch slurry, stir until thickened.

Top with green part of the scallions.

Serve with steamed rice and/or chow mein noodles.