Turkey Chop Suey

Total Time

Prep/Total Time: 20 min.


4 servings

Updated: Jul. 17, 2023
Field editor Ruth Peterson of Jenison, Michigan uses leftover turkey for her fast-to-fix chop suey. Canned bean sprouts and water chestnuts add a nice crunch to the mix.


  • 1 small onion, sliced
  • 2 celery ribs, sliced
  • 1 tablespoon butter
  • 2 cups cubed cooked turkey breast
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/4 cups reduced-sodium chicken broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 3 tablespoons reduced-sodium soy sauce
  • 1 can (14 ounces) bean sprouts, drained
  • Hot cooked rice


  1. In a large skillet, saute onion and celery in butter until tender. Add the turkey, water chestnuts and broth; bring to a boil. Reduce heat.
  2. In a small bowl, combine the cornstarch, water and soy sauce until smooth; add to turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bean sprouts. Serve with rice.

Nutrition Facts

1-1/4 cups: 204 calories, 4g fat (2g saturated fat), 68mg cholesterol, 762mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.