Chicken chop suey #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | To 2 c chicken parboiled and cut into bite-size pieces |
| 1 | tablespoon | Teriyaki sauce |
| 1 | tablespoon | Soy sauce |
| 2 | cups | Divided water |
| 1 | Heaping tablespoon peanut butter | |
| 1 | can | (14-oz) fancy mixed chinese vegetables |
| 1 | can | (8-oz) sliced water chestnuts cut in half |
| 1 | can | (4-oz) drained mushrooms |
| ½ | cup | Fresh broccoli florets |
| ½ | cup | Fresh cauliflower florets |
| ½ | cup | Diagonally sliced celery |
Directions
Olive oil Handful of fresh pea pods soaked in cold salted water for 30 minutes then drained & trimmed Hot boiled rice/chinese chow mein noodles
Pour a little oil into a wok or large skillet and heat. Drop in chicken and stir-fry until thoroughly cooked but tender. Add teriyaki marinade and soy sauce and stir. Add 1 cup water and let mixture simmer until it gurgles. Add peanut butter. Stir and simmer until sauce is golden. Add remaining water, fancy mixed vegetables, water chestnuts, mushrooms, broccoli, cauliflower, celery and pea pods and heat through. Serve over rice and noodles.