Chicken Chop Suey

Name: Chicken Chop Suey
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 tablespoons reduced-sodium soy sauce; 1 tablespoon dark brown sugar; 1 pound boneless skinless chicken breast, thinly sliced; 3 medium onion, sliced; 2 garlic cloves, minced; 2 tablespoons canola oil; 6 celery ribs with leaves, cut into 1/2-inch pieces; 1/2 pound small fresh mushrooms; 1 large green pepper, cut into 1-inch pieces; 4-1/2 teaspoons cornstarch; 1 cup water; 2 cups canned bean sprouts; 1 teaspoon salt; 1/4 teaspoon pepper; Hot cooked rice, optional

This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. —Arleen Gibson, Simcoe, Ontario

Ingredients

3 tablespoons reduced-sodium soy sauce
1 tablespoon dark brown sugar
1 pound boneless skinless chicken breast, thinly sliced
3 medium onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil
6 celery ribs with leaves, cut into 1/2-inch pieces
1/2 pound small fresh mushrooms
1 large green pepper, cut into 1-inch pieces
4-1/2 teaspoons cornstarch
1 cup water
2 cups canned bean sprouts
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Directions

In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes.
In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.
Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.

Nutrition Facts

1-1/2 cups: 308 calories, 9g fat (1g saturated fat), 66mg cholesterol, 822mg sodium, 26g carbohydrate (0 sugars, 5g fiber), 32g protein. Diabetic Exchanges: 4 vegetable, 3 lean meat, 1/2 starch.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Shalini

Jul 13, 2017

Is the celery a requirement?
NW4Mattie

Feb 22, 2014

Haven't made this recipe yet... but sure would be nice if you could add a photo of the finished meal. I only added a Rating because your site won't allow submission of my Comment without a 'Rating', so this rating is not a true reflection of anything. I was simply requesting a photo to the recipe. I never buy cookbooks which have no pictures.
jbeddard

Aug 3, 2012

My family really enjoyed this dish; it was flavorful and filling. We added broccoli and carrots.
fatcat870

Feb 24, 2011

Wonderful recipe! I too used broth instead of water and occasionally substitute sliced water chestnuts or bamboo shoots for bean sprouts. Can even skip the marinating when in a hurry. This is a definite "keeper".
moodytune

Nov 6, 2009

WE loved it!!
txoldham

Oct 30, 2009

Very adaptable to whatever you have on hand. I replaced the water with chicken broth and added some red pepper flakes. I also used fresh bean sprouts. Served over brown rice. This is a definite repeater.