Ingredients

Instructions

  1. Pour oil into a preheat pan or wok.
  2. Add onions and celery.
  3. Cook until tender.
  4. Stir in chopped cabbage and scallions and cook for one minute.
  5. Remove vegetables from heat and set them aside.
  6. In a large sauce pan under medium heat, simmer chicken in water/broth until thoroughly cooked.
  7. Remove chicken from broth and set on a plate to cool.
  8. When cool enough to handle, remove chicken from bone and chop into 1 1/2 inch pieces.
  9. Add cooked vegetables and chicken to broth.
  10. Add (drained) bean sprouts and water chestnuts to broth.
  11. Sauce: Add all ingredients to a small bowl and whisk until smooth.
  12. Add to chicken/vegetables.
  13. Cook, stirring constantly over med/low heat until slightly thickened.
  14. Serve over rice.
  15. (Chop Suey?).
  16. Or serve plain with crunchy Chinese noodles on the side.
  17. (Chow Mein?).