Chicken Chop Suey
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
Reviews
Is the celery a requirement?
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.
My family really enjoyed this dish; it was flavorful and filling. We added broccoli and carrots.
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".
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WE loved it!!
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.
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