Ellie Krieger's Chop Suey
This recipe comes together quickly and is great for using up leftover chicken or turkey. I made the recipe without the crunchy won tons because the packages were just too large for me when the recipe calls for only 8 skins. If you want some extra crunch, chow mein noodles would be good. We served this over brown rice.
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INGREDIENTS
Nutrition- 8
- 2teaspoons canola oil
- 1⁄4teaspoon salt
- 1tablespoon canola oil
- 2
- 3
- 4
- 3⁄4
- 1
- 2
- 3⁄4teaspoon sugar
- 1
- 1 1⁄2tablespoons low sodium soy sauce
- 2tablespoons toasted sesame oil
- 1 1⁄2teaspoons cornstarch
- 1tablespoon cooking sherry
- 2cups cooked chicken
- 2cups cooked brown rice
- 1tablespoon toasted sesame seeds
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DIRECTIONS
- Crispy wontons:.
- Preheat oven to 375 degrees.
- Brush a baking sheet and teh wonton skins lightly on both sides with 2 tsp of oil.
- Season with salt and bake for 10-12 minutes, or until browned and crisp.
- Transfer to a cooling rack and reserve.
- In a large heavy skillet or wok, heat 1T of canola oil over medium-high heat.
- Add the scallion, garlic, cabbage, celery, bamboo shoots and mushrooms and stir-fry until cabbage is soft and wilted, about 3-4 minutes.
- Add the sugar, 3/4 cup of the chicken broth, soy sauce and sesame oil and cook for 3 minutes.
- Dissolve the cornstarch in the cooking sherry and add the mixture to the skillet.
- If it seems a little dry, add the extra 1/4 cup chicken broth.
- Add the chicken and heat through.
- Serve over the cooked brown rice and topped with sesame seeds and reserved crushed wonton skins.
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