Chicken Chop Suey - cooking recipe

Ingredients

2 cups cooked chicken, deboned and sliced into strips about an inch long
2 tablespoons fat
1 small onion, peeled and thinly sliced
1 cup celery, sliced
1/2 green bell pepper, seeded and thinly sliced
8 ounces mushrooms, chopped and drained (reserve juice)
1 1/2 cups chicken stock, plus reserved mushroom liquid
1 teaspoon soy sauce
salt and pepper, to taste
1 (20 ounce) can bean sprouts, drained (fresh is fine, too)
1 tablespoon cornstarch, mixed with
1 tablespoon water
water chestnut, if desired

Preparation

Melt butter or fat in skillet; add onion, celery and green pepper.
Brown slightly and add liquid.
Allow vegetables to simmer in the stock until tender, about 15 minutes.
Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
Cook for five minutes until thickened.
Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
Serve hot with steamed rice.