Classic Chop Suey with tender chicken, crisp vegetables, and a savory sauce cooked quickly in one pan.

Scale

1 pound boneless skinless chicken breast, thinly sliced

2 tablespoons vegetable oil

1 medium onion, sliced

2 celery stalks, sliced

1 cup sliced mushrooms

1 cup bean sprouts

1 cup shredded green cabbage

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1 cup chicken broth

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

1 teaspoon sugar

1/4 teaspoon black pepper

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1. Heat oil in a large skillet or wok over medium-high heat.

2. Cook chicken until lightly browned and cooked through, then remove.

3. Stir-fry onion, celery, and mushrooms until slightly tender.

4. Add garlic and ginger and cook briefly.

5. Whisk broth, soy sauce, oyster sauce, cornstarch, sugar, and pepper.

6. Return chicken to pan and add sauce.

7. Add cabbage and bean sprouts and cook until sauce thickens.

8. Serve hot over rice or noodles.

Slice chicken thinly for quick cooking.

Use low-sodium soy sauce if preferred.

Add water chestnuts for extra crunch.

Store leftovers refrigerated for up to 4 days.