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Chicken Chop Suey
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Poultry, Chinese


Serves/Makes: 4 servings

  • 1 lb (.5 kg). uncooked chicken breast, cut into bite sized pieces
  • 1/2 cup (125 ml) sliced celery cut in 1" cubes
  • 1 green pepper, sliced
  • 1 tbsp (15 ml). oil
  • 1/2 cup (125 ml) sliced mushrooms
  • 3 cubes vegetable bouillon
  • 1 tomato, diced
  • 1/2 cup (125 ml) unsweetened pineapple juice
  • 1/4 cup (60 ml) sliced green onions
  • 2 tbsp (30 ml). soy sauce
  • 1-1/2 cups (350 ml) fresh Chinese pea pods
  • 1/2 tsp (2 ml). ginger
  • 1 4 oz (112 grm). can water chestnuts
  • 1/2 tsp (2 ml). horseradish
  • 3 cups (700 ml) fresh bean sprouts
  • Pan fry chicken in oil.
  • Remove from heat and set aside.
  • In another pan, crush bouillon cubes and dissolve in pineapple juice.
  • Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
  • Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes.
  • Pour over fresh bean sprouts, top with pineapple sauce. Serve immediately.

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