Chop Suey

A favorite leftover stir-fry dish. It’s so versatile because you can change the meat or veggies to suit your taste…or according to what’s in the refrigerator.”

Click on photo for recipe

Ingredients

  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon dark brown sugar
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 3 medium onion, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 6 celery ribs with leaves, cut into 1/2-inch pieces
  • 1/2 pound small fresh mushrooms
  • 1 large green pepper, cut into 1-inch pieces
  • 4-1/2 teaspoons cornstarch
  • 1 cup water
  • 2 cups canned bean sprouts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice, optional

Directions

  • In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 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 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.
  • Combine cornstarch and water until smooth; 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.

2 Responses to “Chop Suey”

  1. August 29: National Chop Suey Day « Sacchef's Blog Says:

    […] Blog Cooking tips and recipes for everyday life « Lemon Poppy Seed Bread Chop Suey […]

  2. August 29: National Chop Suey Day | SacChef.com Says:

    […] Click on photo for a great Chicken Chop Suey recipe 0 Comments – Leave a comment! « Previous PostNext Post » […]

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