Weeknight Chicken Chop Suey Recipe

Weeknight Chicken Chop Suey Recipe
Weeknight Chicken Chop Suey Recipe photo by Taste of Home
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Weeknight Chicken Chop Suey Recipe

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If you'd like a little extra crunch with this colorful chop suey, serve with chow mein noddles. —George Utley, South Hill, Virginia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon grated lemon zest
  • 1-1/2 cups chopped carrots
  • 1 cup unsweetened pineapple tidbits, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tart medium apple, chopped
  • 1/2 cup chopped onion
  • 1 cup cold water, divided
  • 3 tablespoons unsweetened pineapple juice
  • 3 tablespoons reduced-sodium teriyaki sauce
  • 2 tablespoons cornstarch
  • 3 cups hot cooked brown rice

Directions

In a large nonstick skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next five ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear and carrots are tender, 10-15 minutes.
Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Yield: 6 servings.

Test Kitchen tips
  • While chop suey is a well-known dish, we're not entirely sure where it came from. Stories abound. Did a visiting chef from China bring us this dish? Was it created to serve miners during the California gold rush? Whatever the origin, it's really a delicious and quick weeknight meal.
  • This dish is a great way to eat more veggies! Toss in whatever you have on hand, like green pepper, bok choy, broccoli or kale.
  • Drizzle on some Sriracha for a spicy kick.
  • Originally published as Weeknight Chicken Chop Suey in Taste of Home November 2017

    Nutritional Facts

    1 cup with 1/2 cup rice: 330 calories, 6g fat (1g saturated fat), 42mg cholesterol, 227mg sodium, 50g carbohydrate (14g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 fruit, 1 fat.

    • 4 teaspoons olive oil
    • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    • 1/2 teaspoon dried tarragon
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon grated lemon zest
    • 1-1/2 cups chopped carrots
    • 1 cup unsweetened pineapple tidbits, drained
    • 1 can (8 ounces) sliced water chestnuts, drained
    • 1 tart medium apple, chopped
    • 1/2 cup chopped onion
    • 1 cup cold water, divided
    • 3 tablespoons unsweetened pineapple juice
    • 3 tablespoons reduced-sodium teriyaki sauce
    • 2 tablespoons cornstarch
    • 3 cups hot cooked brown rice
    1. In a large nonstick skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next five ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear and carrots are tender, 10-15 minutes.
    2. Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Yield: 6 servings.

    Test Kitchen tips
  • While chop suey is a well-known dish, we're not entirely sure where it came from. Stories abound. Did a visiting chef from China bring us this dish? Was it created to serve miners during the California gold rush? Whatever the origin, it's really a delicious and quick weeknight meal.
  • This dish is a great way to eat more veggies! Toss in whatever you have on hand, like green pepper, bok choy, broccoli or kale.
  • Drizzle on some Sriracha for a spicy kick.
  • Originally published as Weeknight Chicken Chop Suey in Taste of Home November 2017

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