Quebec-Style Chicken Chop Suey

Ingredients

• 600 g Chicken (cut into strips)
• 400 g Bean sprouts
• 3 stalks Celery
• 1 piece Onion
• 1 piece Bell pepper (red)
• 2 cloves Garlic
• 1 tbsp Ginger (fresh, grated)
• 4 tbsp Soy sauce
• 1 cup Chicken broth
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 1 tsp Sesame oil
• to taste Pepper

Directions

1. 7 min

   Slice the celery on the bias, slice the onion and bell pepper, chop the garlic and grate the ginger.

2. 3 min

   Whisk the cornstarch into the cold chicken broth and set aside.

3. 6 min

   Heat the vegetable oil in a large wok and sear the chicken strips until golden and cooked through; Check that the internal temperature reaches 165 °F (74 °C).

4. 4 min

   Add the onion, celery and bell pepper and stir-fry until tender but still crisp.

5. 2 min

   Add the garlic and ginger and continue cooking, stirring.

6. 3 min

   Pour in the soy sauce and the thickened broth, then simmer until the sauce coats the ingredients nicely.

7. 5 min

   Add the bean sprouts and sesame oil, toss gently and serve right away, over rice if desired.