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Chicken Chop Suey Recipe
|Chicken breasts||1 Pound, skinned and boned|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Sliced onions||2 Cup (32 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
|Canned chop suey vegetables||16 Ounce, drained (1 Can)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1924 Calories from Fat 581
% Daily Value*
Total Fat 66 g101%
Saturated Fat 10.5 g52.6%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 5338.9 mg222.5%
Total Carbohydrates 187 g62.4%
Dietary Fiber 18 g71.9%
Sugars 34.7 g
Protein 137 g273.7%
Vitamin A 157.1% Vitamin C 193.1%
Calcium 25.2% Iron 60.1%
*Based on a 2000 Calorie diet
In large heavy skillet or wok, cook chicken strips quickly in hot oil, about 2 minutes, stirring constantly.
Add sliced onions, sliced fresh mushrooms, water chestnuts, green pepper, and pimiento.
Cook and stir 2 minutes more.
Add chop suey vegetables, chicken broth and soy sauce.
Bring the mixture to boiling; cover and cook for 2 to 3 minutes over low heat.
Slowly blend 1/4 cup cold water into the cornstarch.
Stir cornstarch mixture into vegetable mixture.
Cook, stirring constantly, till mixture is thickened and bubbly.
Serve over hot cooked rice.
Pass additional soy sauce, if desired.