Bonnie's Chicken Chop Suey


8 Chicken Tenderloins (thinly sliced)
1 tbsp. Rice Vinegar
3 tbsp. Soy Sauce
1/4 tsp. Sesame Oil
1/8 tsp. Chinese Five Spice Powder
1/2 tsp. Salt
1 tbsp. Cornstarch
1/2 tbsp. Fresh Ginger (grated)
Pepper to Taste
1 cup water + 1 tsp. Chicken Bouillon Powder
8 oz. can Bamboo Shoots (rinsed and drained)
14.5 oz. can Bean Sprouts (rinsed and drained)
1/2 cup Julienned Carrots
1 stalk Bok Choy (sliced)
2 stalks Celery (sliced)
1/2 Onion (sliced)
2 Green Onions (sliced)
4 Mushrooms (sliced)
2 cloves Garlic (minced)
2 tbsp. Canola Oil

Let's start by marinading our chicken in a large bowl with 2 tbsp. of soy sauce, the rice vinegar, five spice powder, salt, sesame oil, ginger, cornstarch and pepper to taste.  Marinade for 10 minutes.  Meanwhile get all your veggies ready to saute in a large wok with lid.
The carrots and mushrooms forgot to join the picture party! lol
Heat your wok on high and add 1 tbsp. canola oil.  When wok is smoking add your celery, onions and mushrooms.  Saute for 2 to 3 minutes or until tender (you do not want them to brown.  Now add the garlic, bok choy, carrots, bamboo shoots and bean sprouts.  Saute for 2 more minutes them remove them to a plate. 
Add the other tbsp. of canola oil to the wok and add your chicken.  Cook the chicken until no longer pink (about 6 to 8 minutes).  Add the bouillon water, soy sauce and veggies.  Cook covered for an additional 8 minutes on medium-high heat.  Once ready add the green onions and turn off the heat.
Serve with a side of brown rice or by itself.


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