Chicken Chop Suey

Chicken Chop Suey 2 tablespoons vegetable oil divided2 tablespoons vegetable oil divided ½ pound chicken breast about 1 large or 2 small½ pound chicken breast about 1 large or 2 small 1 tablespoon cornstarch1 tablespoon cornstarch 1 cup onion sliced1 cup onion sliced ⅔ cup celery diced⅔ cup celery diced ⅔ cup carrot sliced⅔ cup carrot sliced 1 clove garlic minced1 clove garlic minced 2 cups bean sprouts fresh2 cups bean sprouts fresh Sauce 1 ¼ cup chicken broth1 ¼ cup chicken broth ¼ cup cold water¼ cup cold water 1 ½ tablespoons cornstarch1 ½ tablespoons cornstarch 1 ½ tablespoons soy sauce1 ½ tablespoons soy sauce 1 teaspoon white sugar1 teaspoon white sugar 1 teaspoon sesame oil1 teaspoon sesame oil Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables. Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm. Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more. Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened. Serve with noodles or rice.