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Weeknight Chicken Chop Suey

Name: Weeknight Chicken Chop Suey
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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 can (8 ounces) sliced water chestnuts, drained; 1 medium tart apple, chopped; 1/2 cup chopped onion; 1 cup unsweetened pineapple tidbits plus 3 tablespoons pineapple juice; 1 cup cold water, divided; 3 tablespoons reduced-sodium teriyaki sauce; 2 tablespoons cornstarch; 3 cups hot cooked brown rice

4 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Jun. 14, 2023

If you'd like a little extra crunch with this colorful chop suey, serve with chow mein noddles. —George Utley, South Hill, Virginia

Weeknight Chicken Chop Suey Recipe photo by Taste of Home

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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 can (8 ounces) sliced water chestnuts, drained
1 medium tart apple, chopped
1/2 cup chopped onion
1 cup unsweetened pineapple tidbits plus 3 tablespoons pineapple juice
1 cup cold water, divided
3 tablespoons reduced-sodium teriyaki sauce
2 tablespoons cornstarch
3 cups hot cooked brown rice

Directions

In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 4 ingredients. Stir in pineapple tidbits, pineapple juice, 3/4 cup water and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes.
Combine cornstarch and remaining 1/4 cup water; gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

Test Kitchen Tips

Where did chop suey originate?

While chop suey is a well-known dish, we're not entirely sure where it originated. Whatever the origin, it's a really delicious and quick weeknight meal.

What can I add to this dish?

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. You could also drizzle on some Sriracha for a spicy kick.

Nutrition 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.