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Turkey Chop Suey

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
  • 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.

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Reviews

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Average Rating:
  • krystaljoy
    Jan 29, 2010

    No comment left

  • skipperstrucking
    Dec 15, 2009

    Great taste and simple to make. I topped mine with La Choy rice noodles for a little extra chrunch.

  • theimerl
    Dec 11, 2006

    No comment left