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Chicken Chop Suey with a Twist Recipe

If you’re in for a busy evening, here’s a great way to ensure you can still have a healthful supper. It’s tasty and traditional, and easy, too!

This recipe is:

Diabetic Friendly

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Chicken Chop Suey with a Twist Recipe

Prep: 20 min. Cook: 5-1/2 hours

Yield: 9 Servings

20 330 350

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
8 ounces sliced fresh mushrooms
2 celery ribs, sliced
1 medium onion, chopped
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup frozen shelled edamame
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice

Directions

Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts and edamame. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low for 5-6 hours or until chicken is tender.
Combine cornstarch and water until smooth; gradually stir into chop suey. Cover and cook on high 30 minutes longer or until thickened. Serve with rice. Yield: 9 servings.

Nutritional Facts 1 cup (calculated without rice) equals 178 calories, 6 g fat (2 g saturated fat), 50 mg cholesterol, 739 mg sodium, 12 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.

Originally published as Chicken Chop Suey with a Twist in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p36