Classic Chicken Chop Suey

1.In a medium bowl, combine the sliced chicken breast with soy sauce and cornstarch. Mix well to coat the chicken evenly and let it marinate for about 15 minutes.

2.Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the wok and set aside.

3.In the same wok, add the remaining tablespoon of vegetable oil. Add the sliced onion and minced garlic, and stir-fry for about 1 minute until fragrant.

4.Add the sliced bell peppers, celery, and carrots to the wok. Stir-fry the vegetables for about 3-4 minutes until they start to soften.

5.Add the bean sprouts and sliced mushrooms to the wok. Continue to stir-fry for another 2-3 minutes until all the vegetables are tender-crisp.

6.Return the cooked chicken to the wok. Pour in the chicken broth, oyster sauce, and sesame oil. Stir everything together to combine and heat through.

7.Season the Chop Suey with salt and black pepper to taste. Stir well to ensure the flavors are evenly distributed.

8.Serve the Chicken Chop Suey hot over cooked rice or noodles.