Chicken Chop Suey


Chicken Chop Suey
Prep time
Cook time
Total time
This stir-fry dish is so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator.
Serves: 6
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp dark brown sugar
  • 1 lb boneless skinless chicken breast, thinly sliced
  • 3 medium onion, sliced
  • 2 garlic cloves, minced
  • 2 tbsp canola oil
  • 6 celery ribs with leaves, cut into ½ inch pieces
  • ½ lb small fresh mushrooms
  • 1 large green pepper, cut into 1 inch pieces
  • 4½ tsp cornstarch
  • 1 cup water
  • 2 cups canned bean sprouts
  • 1 tsp salt
  • ¼ tsp pepper
  • Hot cooked rice, optional
  1. In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20 to 30 minutes.
  2. In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3 to 4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet and stir-fry for 5 to 7 minutes or until chicken is no long pink. Return vegetables to skillet.
  3. Combine cornstarch and water until smooth and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.