Chicken Chop Suey
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.
Author: Taste of Home
- 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
- 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.
- 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.
- 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.