Stir all sauce ingredients together in a small bowl and set aside.
Heat the oil in a large skillet and add in the chicken and onion. Cook until the chicken is done and the onion is tender.
Stir in the celery, 1 cup water, and salt. Reduce heat to low, cover, and simmer for a few minutes or until the celery is crisp-tender.
Stir in the bean sprouts and reserved sauce. Cook and stir until thickened and bubbly.
Taste the chop suey and add additional salt or soy sauce if needed. Serve hot with rice or crispy noodles. Enjoy!
Notes
Fresh bean sprouts may also be used instead of canned. Add them in after the celery and cook for a few minutes or until they start to soften. Add in the sauce and proceed as directed by the recipe.
One of the great things about this dish is that you can add in whatever vegetables you like. Water chestnuts, mushrooms, and bamboo shoots are delicious additions!