3/4 pound boneless, skinless chicken breast or fillet (chopped bite size)
1 tablespoon vegetable oil
2 cloves garlic (minced)
3 stalks celery (chopped on the bias)
1 cup red bell pepper (chopped bite size)
1 cup bean sprouts
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 cup chicken stock
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
ground white pepper
Fill a medium pot with water and bring to a boil. Turn the heat off, add chicken, cover and let sit for 10 minutes. Drain, chop chicken (or shred using your finger) into bite size pieces and set aside.
In a large pan over medium high heat, add vegetable oil and garlic and fry for 30 seconds. Add celery and red bell pepper and cook for 5 minutes, until celery softens but still yields a crunch.
Add bean sprout and chicken and cook for 1 minute, until chicken is warm.
Add oyster sauce, soy sauce, chicken stock and sesame oil and stir well.
Add cornstarch and water mix and stir until the mixture thickens.
Turn the heat off, season with a good amount of white ground pepper and serve hot.
This Chicken Chop Suey Recipe will keep refrigerated for up to 2-3 days.