Chicken Chop Suey Recipe


Main Ingredient


 Chicken breasts1 Pound, skinned and boned
 Cooking oil1⁄4 Cup (4 tbs)
 Sliced onions2 Cup (32 tbs)
 Sliced fresh mushrooms2 Cup (32 tbs)
 Sliced water chestnuts1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄3 Cup (5.33 tbs)
 Chopped canned pimiento1⁄4 Cup (4 tbs)
 Canned chop suey vegetables16 Ounce, drained (1 Can)
 Canned chicken broth13 3⁄4 Ounce (1 Can)
 Soy sauce1⁄3 Cup (5.33 tbs)
 Cornstarch2 Tablespoon
 Hot cooked rice1 Cup (16 tbs)

Nutrition Facts

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


Cut skinned and boned chicken breasts into 2x 1/2-inch strips.
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.