Chicken Chop-Suey

Name: Chicken Chop-Suey
Yield: 4
Ingredients: 2 bunches of Japanese bok choy, chopped; 2 cloves of garlic, minced; 2 medium onions, cut into rings; 3 tablespoons of vegetable oil; 1/2 pound of snow peas; 1/2 cup of water; 2 chicken bouillon tablets; 3 tablespoons of soy sauce; 1 cup of cooked chicken, cut into strips; 1 filet mignon of chicken; 3 tablespoons of cornstarch; 1/4 cup of water; 2 cups of hot cooked rice

1
2 bunches of Japanese bok choy, chopped
2
2 cloves of garlic, minced
3
2 medium onions, cut into rings
4
3 tablespoons of vegetable oil
5
1/2 pound of snow peas
6
1/2 cup of water
7
2 chicken bouillon tablets
8
3 tablespoons of soy sauce
9
1 cup of cooked chicken, cut into strips
10
1 filet mignon of chicken
11
3 tablespoons of cornstarch
12
1/4 cup of water
13
2 cups of hot cooked rice

Ingredients

1
2 bunches of Japanese bok choy, chopped
2
2 cloves of garlic, minced
3
2 medium onions, cut into rings
4
3 tablespoons of vegetable oil
5
1/2 pound of snow peas
6
1/2 cup of water
7
2 chicken bouillon tablets
8
3 tablespoons of soy sauce
9
1 cup of cooked chicken, cut into strips
10
1 filet mignon of chicken
11
3 tablespoons of cornstarch
12
1/4 cup of water
13
2 cups of hot cooked rice

Directions

1
In a large wok or skillet, stir-fry the bok choy, garlic, and onions in vegetable oil for 8 to 10 minutes, at high heat
2
Add the snow peas, chicken bouillon tablets, soy sauce, and cooked chicken
3
Dissolve the bouillon tablets and let it simmer
4
Mix the cornstarch with water and add to the chicken in the wok
5
Cook, stirring constantly until thickened
6
Serve over rice.