Chicken Chop Suey I

Cut the skinned and boned chicken breasts into bite-sized pieces, approximately ¾-inch cubes.

Heat butter or margarine in a large skillet or wok over medium-high heat until melted and hot.

Add the chicken pieces to the hot skillet and cook, stirring frequently, until the chicken is no longer pink on the outside, about 4-5 minutes.

Stir in the diagonally sliced celery, sliced onions, and coarsely chopped fresh spinach; cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

Add the drained fancy mixed Chinese vegetables and stir to combine with the chicken and other ingredients.

In a small bowl, whisk together the cornstarch, chicken broth, and soy sauce until the cornstarch is fully dissolved and the mixture is smooth.

Pour the cornstarch mixture into the skillet with the chicken and vegetables, stirring constantly to incorporate evenly.

Bring the mixture to a gentle boil, then reduce heat to medium and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the ingredients.

Taste the chop suey and season with salt and ground black pepper to taste.

Serve the chicken chop suey over the hot cooked rice, spooning the sauce and vegetables evenly over each portion.