📋 Ingredients:

🍗 2 chicken breasts, cut into thin strips
🫑 1 green bell pepper, cut into strips
🌶️ 1 red bell pepper, cut into strips
🧅 1 large onion, julienned
🥕 2 carrots, thinly sliced
🍄 200 g mushrooms, sliced
🥬 2 celery stalks, diagonally sliced
🧄 2 garlic cloves, minced
🌿 1 piece of fresh ginger, grated
🌱 200 g bean sprouts
🥢 3 tablespoons soy sauce
🦪 2 tablespoons oyster sauce
🌽 1 tablespoon cornstarch dissolved in 1/4 cup water
🥄 2 tablespoons sesame oil (optional)
🧂 Salt and pepper to taste
🍚 Cooked rice for serving

📝 Instructions:

1️⃣ In a large pan or wok, heat the oil over medium-high heat. 🔥
2️⃣ Add the chicken and stir-fry until golden brown and fully cooked. Remove the chicken from the pan and set aside. 🍗
3️⃣ In the same pan, add a little more oil if needed and sauté the garlic and ginger until fragrant, about 1 minute. 🧄🌿
4️⃣ Add the onion, bell peppers, carrots, mushrooms, and celery. Stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp. 🧅🫑🥕🍄🥬
5️⃣ Return the chicken to the pan and mix well with the vegetables. 🍗
6️⃣ Add the bean sprouts and mix again. 🌱
7️⃣ In a small bowl, combine the soy sauce, oyster sauce, and cornstarch mixture. Pour this over the chicken and vegetables in the pan. 🥢🦪🌽
8️⃣ Cook, stirring constantly, until the sauce thickens and everything is well combined, about 2-3 minutes. 🥘
9️⃣ Taste and adjust seasoning with salt and pepper if needed. 🧂
🔟 Serve the Chop Suey hot over cooked rice. 🍚

📌 Notes:
◻️ You can add a little sesame oil at the end for an extra touch of flavor. 🥄
◻️ This dish pairs perfectly with freshly made white rice. 🍚