Chestnut Chicken Chop Suey Recipes

CHICKEN CHOP SUEY

Chicken Chop Suey image

Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.

Provided by PICCADILLIAN

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil, divided
4 boneless, skinless chicken thighs, cut into small pieces
1 large green bell pepper, cut into strips
1 large onion, sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy, thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch

Steps:

Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g

CHICKEN CHOP SUEY

Chicken Chop Suey image

Chicken Chop Suey is full of veggies and juicy chicken, with an Asian-inspired sauce!

Provided by Holly Nilsson

Categories Chicken Dinner Entree Lunch Main Course

Time 37m

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil (divided)
½ pound chicken breast (about 1 large or 2 small)
1 tablespoon cornstarch
1 cup onion (sliced)
⅔ cup celery (diced)
⅔ cup carrot (sliced)
1 clove garlic (minced)
2 cups bean sprouts (fresh )
1 ¼ cup chicken broth
¼ cup cold water
1 ½ tablespoons cornstarch
1 ½ tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon sesame oil

Steps:

Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
Serve with noodles or rice.

Nutrition Facts : Calories 209 kcal, Carbohydrate 16 g, Protein 15 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 746 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CHICKEN CHOP SUEY WITH A TWIST

Chicken Chop Suey with a Twist image

If you're in for a busy evening, here's a great way to ensure you can still have a healthful supper. It's tasty and traditional, and easy, too!

Provided by Taste of Home

Categories Dinner

Time 5h50m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
8 ounces sliced fresh mushrooms
2 celery ribs, sliced
1 medium onion, chopped
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup frozen shelled edamame
Hot cooked rice

Steps:

Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours., Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 739mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

CHESTNUT CHICKEN CHOP SUEY

Chestnut Chicken Chop Suey image

Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories Low Cholesterol

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups cooked chicken, deboned and sliced into strips about an inch long
2 tablespoons fat
1 small onion, peeled and thinly sliced
1 cup celery, sliced
1/2 green bell pepper, seeded and thinly sliced
8 ounces mushrooms, chopped and drained (reserve juice)
1 1/2 cups chicken stock, plus reserved mushroom liquid
1 teaspoon soy sauce
salt and pepper, to taste
1 (20 ounce) can bean sprouts, drained (fresh is fine, too)
1 tablespoon cornstarch, mixed with
1 tablespoon water
water chestnut, if desired

Steps:

Melt butter or fat in skillet; add onion, celery and green pepper.
Brown slightly and add liquid.
Allow vegetables to simmer in the stock until tender, about 15 minutes.
Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
Cook for five minutes until thickened.
Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
Serve hot with steamed rice.

Nutrition Facts : Calories 189.6, Fat 8.4, SaturatedFat 3.2, Cholesterol 41.5, Sodium 198.5, Carbohydrate 12.4, Fiber 2.7, Sugar 6.5, Protein 17.6

CROCK POT CHICKEN CHOP SUEY

Crock Pot Chicken Chop Suey image

Make and share this Crock Pot Chicken Chop Suey recipe from Food.com.

Provided by littleturtle

Categories One Dish Meal

Time 6h5m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

2 boneless skinless chicken breasts, halved or 1 lb boneless pork
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon crystallized ginger, minced
1 cup celery, sliced
1 cup white cabbage, chopped
1 (5 ounce) can water chestnuts, drained & sliced
3/4 cup onion, sliced
2 cups chicken bouillon
2 tablespoons soy sauce
1 cup mushroom, washed & sliced
1 (1 lb) can bean sprouts, drained & rinsed
2 cups cooked rice
1/2 cup slivered almonds

Steps:

Cut meat into strips about 2-inches long & 1/2-inch wide.
Place in crock pot with salt, pepper, ginger, celery, cabbage, water chestnuts, onions, bouillon, and soy sauce.
Cover and cook on LOW for 5-6 hours.
Add mushrooms and bean sprouts.
Cover and cook on HIGH until vegetables are tender (15 minutes).
Serve over hot rice, sprinkled with almonds.
Serve with extra soy sauce, if desired.

Nutrition Facts : Calories 499.7, Fat 11.6, SaturatedFat 1.3, Cholesterol 45.6, Sodium 2536.3, Carbohydrate 68.7, Fiber 8.8, Sugar 14.3, Protein 34.2

CHICKEN CHOP SUEY

Chicken Chop Suey image

Closest thing to restaurant style chop suey I have made. Even my picky eater husband likes this one!

Provided by PorcelainDoll

Categories Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) package bean sprouts
1 -2 chicken breast, depending on preference
2 chicken bouillon cubes
1 tablespoon cornstarch
2 eggs
1 tablespoon soy sauce
1 -2 cup jasmine rice

Steps:

Boil sprouts until translucent; drain.
Boil chicken until tender, and broth is down to 1 cup.
Chop chicken into cubes and save broth.
Add bouillon cubes to broth.
Thicken with cornstarch.
Fork stir eggs and add to broth.
Add soy sauce.
Mix broth with sprouts and chicken.
Serve over rice.

CHICKEN CHOP SUEY

Chicken Chop Suey image

My SO recently was diagnosed with diabetes so I have had to radically change our eating habits. He's a big guy and likes a full plate so I have been working on lightening foods without sacrificing portions. This works out per serving to 3 lean meats, 1 fat and 1 carbohydrate leaving plenty of room for the rice or noodles you wish to serve it on.The sodium looks high because it didn't calculate for the low sodium soy sauce, figure half the sodium listed in the nutritional data***

Provided by Tiny kitchen

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 314.1, Fat 13.9, SaturatedFat 3.2, Cholesterol 54.4, Sodium 1122.7, Carbohydrate 20.6, Fiber 6.5, Sugar 10.6, Protein 29.2

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