Chicken Chop Suey with a Twist
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
YIELD: 9 servings.
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!
Ingredients
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1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
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8 ounces sliced fresh mushrooms
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2 celery ribs, sliced
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1 medium onion, chopped
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1 can (14 ounces) bean sprouts, rinsed and drained
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1 can (8 ounces) bamboo shoots, drained
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1 can (8 ounces) sliced water chestnuts, drained
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1/2 cup reduced-sodium soy sauce
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1 tablespoon minced fresh gingerroot
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1/4 teaspoon crushed red pepper flakes
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2 tablespoons cornstarch
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2 tablespoons cold water
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1/2 cup frozen shelled edamame
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Hot cooked rice
Directions
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1.
Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours.
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2.
Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.
Nutrition Facts
1 cup: 178 calories, 6g fat (2g saturated fat), 50mg cholesterol, 739mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.
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