Chicken Chop Suey

I never thought Chop Suey was a real thing, I always thought it was a joke or something you said when you did a karate chop. But tonight I tried to make it for the first time. It was super simple and only took me about 30 minutes from start to finish. It was very tasty and I have plenty leftover for lunch and probably dinner tomorrow night. It also made the house smell like homemade chinese food. I would recommend it highly for a healthy take on chinese food (except maybe the fried wont ton part). Recipe is as follows:

Preheat over 375degrees F. Toast 1Tbl of sesame seeds in a small dry skillet over med-high heat, stirring frequently, until lightly colored, about 2 minutes.; set aside. In a small cup, dissolve 1 1/2tsp of cornstarch with 1Tbl of sherry.; set aside.

Brush a baking sheet and the eight wonton skins lightly on both sides with 2tsp of canola oil. Season with salt and bake until browned and crisp, 10 - 12 min. Transfer to a rack and set aside.

In a large heavy skillet or wok, heat 1Tbl canola oil over med-high heat. Add 2 thinly sliced scallions, 3 sliced cloves of garlic, 4 cups of sliced cabbage (cored), 1 8oz can of bamboo shoots(drained and sliced), 3.4 thinly sliced celery and 2 cups of sliced mushrooms and stir fry until the cabbage is soft and wilted, 3- 4 minutes. Add 3/4Tbl of sugar, 3/4 cup of chicken broth, 1 1/2Tbl soy sauce (low Sodium), and 2Tbl of sesema oil and coof for 3 minutes. Add the sherry-cornstarch mixtures and if the mixture is a little dry add another 1/4 cup of broth.
Add 2 cups of cubed cooked chicken (I used the canned chicken) and heat throughly.

Serve over cooked brown rice and sprinkle with the sesame seeds and rush the wonton skins on top.
Enjoy!