Chicken Chop Suey

2¹⁄2 qt Chicken broth  

¹⁄2 cup Soy sauce, low-sodium 

¹⁄2 tsp Black pepper, ground

¹⁄2 tsp Garlic

2 lb 2 oz Celery, fresh, diced ¹⁄2" (cut at an angle)

1¹⁄2 cups Onions, fresh, chopped

 ³⁄4 cup Cornstarch

³⁄4 cup Water 

3 lb 3 oz Chicken, cooked, diced, ¹⁄2" pieces     

1¹⁄2 cups Snow peas, frozen, cooked 

Rice to cook

 

Cook rice according to package directions.

Combine broth, soy sauce, pepper, and garlic powder in a large stock pot. Bring to a boil. Add celery and onions. Reduce heat to low and simmer uncovered for 10–12 minutes. Set aside. 

 Combine cornstarch and water in a small bowl. Stir. Add cornstarch mixture to broth mixture. Stir well. Simmer uncovered over medium heat until thickened for 6–8 minutes. Add chicken and snow peas. Continue to simmer over medium heat, uncovered, for 3–5 minutes.

Pour into a steam table pan (12" x 20" x 4"). Serve over cooked rice

Makes 25 (³⁄4 cup) servings.