Recipe by Aroostook
What's in a name...=) This recipe is an old favorite from my Mom. She called it Chicken Chop Suey and served it with Chow Mein Noodles. I don't know the difference...hence the name. Either way, I like it!
Top Review by vmeleen
Delicious! I also added mushrooms, fresh sprouts instead of canned, some finely chopped fresh brocolli, garlic powder, ground ginger. And used Wondra in place of flour/cornstarch. Served over white rice, with the crispy noodles on top. Yum! Hubby loved it, too. Thanks for sharing.
- 1 tablespoon canola oil
- 1⁄2 cup halved onion, sliced
- 4 stalks celery
- 1 cup of chopped napa cabbage
- 1 bunch scallion, chopped fine
- 1 whole skinless chicken breast
- 3 cups water or 3 cups chicken broth
- 1 (15 ounce) can bean sprouts
- 1 (8 ounce) can water chestnuts
- 3 tablespoons molasses
- 1⁄2 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon flour
Directions See How It's Made
- Pour oil into a preheat pan or wok.
- Add onions and celery.
- Cook until tender.
- Stir in chopped cabbage and scallions and cook for one minute.
- Remove vegetables from heat and set them aside.
- In a large sauce pan under medium heat, simmer chicken in water/broth until thoroughly cooked.
- Remove chicken from broth and set on a plate to cool.
- When cool enough to handle, remove chicken from bone and chop into 1 1/2 inch pieces.
- Add cooked vegetables and chicken to broth.
- Add (drained) bean sprouts and water chestnuts to broth.
- Sauce: Add all ingredients to a small bowl and whisk until smooth.
- Add to chicken/vegetables.
- Cook, stirring constantly over med/low heat until slightly thickened.
- Serve over rice.
- (Chop Suey?).
- Or serve plain with crunchy Chinese noodles on the side.
- (Chow Mein?).