Chicken Chop Suey

I was hard core craving this the other day and simply had to find a way to make it happen! This was a dish I always ate as a child in Michigan at Chinese restaurants, but it seems to not exist out here, so I had to make due and find my own recipe!

Ingredients:

Raw Chicken Breast or Thigh
Bean Sprouts (these can be tricky to find! They will be placed usually in the produce section with some of the other pre-bagged options)
Olive or Sesame Oil
Carrots
Celery
Soy Sauce
Chicken Stock or Bullion  ("Better Than Bullion" is great!)
Rice

Directions:

-In a saucepan place water, chicken, soy sauce, salt, and chicken stock/bullion- just enough to cover meat.
-When cooked through, remove the chicken from the stock and add rice to the pan. Cover pan and continue steaming.
-Slice meat and place in a frying pan with oil and soy sauce. Cook until seared on the outside.
-Cut the celery into thin strips and cut the carrots length-wise to make flat long pieces.
-When the rice is tender and most of the water is gone, add the bean sprouts, chicken, celery, and carrots.
-Cook until all veggies are tender, add more soy sauce and salt to taste.