Recipe: Chop Suey (using cooked chicken, Wesson, 1960's)

CHOP SUEY

1 cup sliced celery
1 onion, sliced
2 tbsp. Wesson oil
1 1/4 cups chicken broth, divided use
1 tbsp. cornstarch
1 small green bell pepper, in thin strips
2 cups cubed cooked chicken
1 (16 oz.) can bean sprouts, drained
1 (5 oz.) can water chestnuts, drained, sliced
2 tbsp. soy sauce
Hot cooked rice (for serving)

Cook celery and onion in oil 3 minutes. Add 1 cup chicken broth.

Mix cornstarch with remaining 1/4 cup chicken broth. Blend into skillet with green pepper, cook just until thick.

Add chicken, bean sprouts, water chestnuts and soy sauce, heat.

Serve with rice.

Makes 4 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's