Taste of Home
Pressure-Cooker Chicken Chop Suey
TOTAL TIME: Prep: 20 min. Cook: 5 min.
YIELD: 9 servings.
If you’re in for a busy evening, here’s a wonderful way to ensure you can still have a healthful supper. It’s tasty, traditional—and easy, too. —Melody Littlewood, Royal City, Washington
Ingredients
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1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
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1/2 pound 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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1/2 cup frozen shelled edamame
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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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1/4 cup cornstarch
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1/4 cup cold water
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Hot cooked rice
Directions
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1.
Place chicken in a 6-qt. electric pressure 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.
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2.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°.
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3.
Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into meat mixture. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice.
Nutrition Facts
1 cup: 182 calories, 6g fat (2g saturated fat), 50mg cholesterol, 709mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.
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