Chicken Chop Suey


Yield: 1 serving
Community Recipe from


  • 1 chicken breasts


  1. IngredientsSavings in Buckeye, AZ 85326 Change Zip
  2. 3 tablespoons reduced-sodium soy sauce
  3. 1 tablespoon dark brown sugar
  4. 1 pound boneless skinless chicken breast, thinly sliced
  5. 3 medium onion, sliced
  6. 2 garlic cloves, minced
  7. 2 tablespoons canola oil
  8. 6 celery ribs with leaves, cut into 1/2-inch pieces
  9. 1/2 pound small fresh mushrooms
  10. 1 large green pepper, cut into 1-inch pieces
  11. 4-1/2 teaspoons cornstarch
  12. 1 cup water
  13. 2 cups canned bean sprouts
  14. 1 teaspoon salt
  15. 1/4 teaspoon pepper
  16. Hot cooked rice, optional
  17. Directions
  18. 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.
  19. 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.
  20. 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.
  21. Nutritional Analysis:
  22. One serving (1-1/2 cups chop suey, calculated without rice) equals 308 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 822 mg sodium, 26 g carbohydrate, 5 g fiber, 32 g protein. Diabetic Exchanges: 4 vegetable, 3 lean meat, 1/2 starch.
  23. Originally published as Chicken Chop Suey in Light & Tasty Octob
June 2013

This recipe is a personal recipe added by nsmerritt1 and has not been tested or endorsed by MyRecipes.

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