Chicken Chop Suey
- Ready In:
- 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
- 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.
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RECIPE SUBMITTED BY
Moved from Maine in late 2006. If I listed all the foods and products I miss from the New England region I could fill a book. Having a hard time adjusting to the lack of choices at the grocery stores here. Really now, why is it that Cain's Sweet Relish is made in MN and I can get it in New England and not in Indiana? I prefer haddock, and no, catfish is not a substitute! Don't get me started on the pitiful deli selections! I make it back to Maine at least once a year with a BIG cooler in tow.