December 7, 2016

Chicken Chop Suey for Two

1½ c. white jasmine rice
2 T. olive oil
2 boneless chicken breasts, cut into cubes
1 t. fresh ground pepper
1 celery stalk, chopped
6 fresh mushrooms, sliced
1 15.5-oz. can bean sprouts with juice
1 3-oz. can water chestnuts, drained
1 10.5-oz. can Campbell’s® Beef Consummé
3 T. soy sauce
2 T. cornstarch

Add rice to 3 cups boiling water; cover, reduce heat to low and let simmer 20 to 25 minutes (or use rice cooker). While rice is cooking, heat olive oil in a deep frying pan over medium heat.

Add chicken cubes, sprinkle with pepper; brown and fully cook. Add celery and mushrooms and sauté until celery becomes al dente. Add bean sprouts with juice and water chestnuts.

Heat, stirring often, then add beef consommé and soy sauce and simmer 3 to 4 minutes until it starts to boil; reduce heat to low.

To thicken, add cornstarch to a mug and scoop a ladle of juice into it and stir with a fork until smooth. Pour half of the mixture back into the Chop Suey, stirring constantly. Let simmer a few seconds and the sauce will thicken as it warms. Slowly add more of the cornstarch mixture until you reach a desired consistency.

Serve with rice. Garnish with chopped green onion or ground cashews, or both. Kids love to top this with fried rice noodles.

Mary Gorshe, Suttons Bay