Chicken Chop Suey

Originating in Taishan China, chop suey literally translates to ‘assorted pieces’. Chop suey is a great way to use up all those leftover vegetables to create a tasty dish.

1/2 cup sliced chicken breast
1 teaspoon Cornstarch
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup beans
1/2 teaspoon grated ginger
2 cloves crushed garlic
1/2 cup Chinese cabbage
2 teaspoon soy sauce
Water as required
Salt to taste
3 tablespoon cooking oil
1/4 teaspoon ground pepper

Add oil to pan and heat. Add chicken pieces and fry until cooked.
Remove from oil and set aside. Add the onion, celery, cabbage, ginger and beans to the same pan and cook through. Add the chicken back to the pan and cook over medium heat until vegetables turn soft. Add soy sauce, cornstarch, a little water and ground pepper. This will thicken the consistency.
Turn down the heat to a low flame and simmer for 1 minute.
Serve with boiled rice or noodles.