Footlight Parade: John Blondell's Chicken Chop Suey

adapted from her recipe

Serves 4

1 pound boneless/skinless chicken breasts and/or thighs, (pounded 1/4" thick, if needed) then sliced into 2" strips

For Marinade:

2 tablespoons soy sauce

1/2 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon cornstarch

2 tablespoons canola oil

2 celery ribs, cut 1-inch diagonally

1 green and/or red bell pepper, cut into 1/4-inch wide strips

1 small onion, halved then cut into 1/4-inch wide strips

1/2 cup chicken broth

1/4 pound bean sprouts, rinsed & drained

1/4 cup toasted almonds

For Sauce:

1/2 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon water

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon sesame oil

Toss chicken in marinade and let sit for 15 minutes.

Prepare the sauce mix. Reserve.

Heat wok to high. Add 1 tablespoon oil and stir-fry celery, onion, and bell pepper for about 3 minutes. Remove and reserve in a bowl.

Add 1 tablespoon oil, then add the chicken with the marinade and let cook left alone for about 1 minute, then stir-fry until chicken is almost cooked through. Add back the cooked vegetables, the bean sprouts, then the chicken broth, lower heat to simmer, stir and allow to reduce, about 3 minutes.

Finally, add the sauce mix and stir, allowing to thicken for about 2 minutes. Top with toasted almonds, and serve immediately with boiled rice.

Original Found Here: http://chef-du-cinema.blogspot.com/2011/08/tv-bites-footlight-parade.html