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Chicken Chop Suey with a Twist

 Chicken Chop Suey with a Twist
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!
9 ServingsPrep: 20 min. Cook: 5-1/2 hours


  • 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


  • 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.

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Chicken Chop Suey with a Twist (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.