Recipe: Chicken Chop Suey (using cooked chicken, Corning Ware recipe, 1960's)

CHICKEN CHOP SUEY


4 cups chicken broth, divided use
1/8 teaspoon ground black pepper
1/4 cup sliced onion
1 1/2 cups celery slices, cut on a slant
1/4 cup soy sauce
1 (1 lb.) can bean sprouts, drained
8 cups cubed cooked chicken
3 tablespoons cornstarch
Hot cooked rice (for serving)

Put three cups broth, the black pepper, onion, and celery in skillet and cook over medium direct heat until vegetables are tender but still a bit crisp, about 10 minutes. Add soy sauce, bean sprouts and chicken.

Mix the remaining 1 cup broth with the cornstarch and stir into chicken mixture. Cook three or four minutes longer, until no starchy taste remains.

Serve with hot fluffy rice.

Makes 6 servings
Source: Product label recipe: Corning Ware 11-inch Chicken Fryer (Corning Ware skillet with clear glass cover), 1960's