Chicken Chop Suey With A Twist Recipes

CHICKEN CHOP SUEY

Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.

Provided by PICCADILLIAN

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 15

Chicken Chop Suey image

Steps:

Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g

Ingredients

1 teaspoon olive oil, divided
4 boneless, skinless chicken thighs, cut into small pieces
1 large green bell pepper, cut into strips
1 large onion, sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy, thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch

CHICKEN CHOP SUEY WITH A TWIST

If you're in for a busy evening, here's a great way to ensure you can still have a healthful supper. It's tasty and traditional, and easy, too!

Provided by Taste of Home

Categories Dinner

Time 5h50m

Yield 9 servings.

Number Of Ingredients 15

Chicken Chop Suey with a Twist image

Steps:

Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours., Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 739mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
8 ounces sliced fresh mushrooms
2 celery ribs, sliced
1 medium onion, chopped
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup frozen shelled edamame
Hot cooked rice

CHICKEN CHOP SUEY

This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. -Arleen Gibson, Simcoe, Ontario

Provided by Taste of Home

Categories Dinner

Time 40m

Number Of Ingredients 15

Chicken Chop Suey image

Steps:

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.

Nutrition Facts : Calories 308 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 822mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

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

CHICKEN CHOP SUEY

My SO recently was diagnosed with diabetes so I have had to radically change our eating habits. He's a big guy and likes a full plate so I have been working on lightening foods without sacrificing portions. This works out per serving to 3 lean meats, 1 fat and 1 carbohydrate leaving plenty of room for the rice or noodles you wish to serve it on.The sodium looks high because it didn't calculate for the low sodium soy sauce, figure half the sodium listed in the nutritional data***

Provided by Tiny kitchen

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Chicken Chop Suey image

Steps:

Saute celery, bok choy, onion, garlic and snow peas in oil.
When tender/crisp add broth and bean sprouts.
Simmer until sprouts are soft.
Increase heat to boil, add chicken and soy sauce.
Add corn starch mixed with a small amount of cold water, stir until thickened.

Nutrition Facts : Calories 314.1, Fat 13.9, SaturatedFat 3.2, Cholesterol 54.4, Sodium 1122.7, Carbohydrate 20.6, Fiber 6.5, Sugar 10.6, Protein 29.2

Ingredients

12 ounces chicken breasts, cooked and cubed
6 celery ribs, sliced
1 small head bok choy, sliced
1 small onion, sliced
2 garlic cloves, minced
8 ounces snow peas, sliced
12 ounces bean sprouts, fresh
2 cups chicken broth, low sodium, low or 2 cups no fat
1 tablespoon cornstarch
2 tablespoons soy sauce, light (low sodium)
4 teaspoons oil

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Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.

Chicken Chop Suey With A Twist Recipes

CHICKEN CHOP SUEY

CHICKEN CHOP SUEY WITH A TWIST

If you're in for a busy evening, here's a great way to ensure you can still have a healthful supper. It's tasty and traditional, and easy, too!

CHICKEN CHOP SUEY

This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. -Arleen Gibson, Simcoe, Ontario

CHICKEN CHOP SUEY

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