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Chicken Chop Suey

Russ Myers


This saucy oriental style chicken mixture taste great over chow mein noodles or cooked rice.

★★★★★ 2 votes
4 / 6 servings
20 Min
20 Min


1 C Quick cooking rice
1/4 tsp Salt
3 1/2 C Boiling water
1/2 C Onion slices
2 Tbs Butter (or margarine)
2 C Chicken Broth*
1 C Sliced celery
8 oz Can water chestnuts (sliced)
1/2 C Sliced carrots
1 1/2 C Cooked Chicken*
2 Tbs Cornstarch
3 Tbs Soy sauce
16 oz Can bean sprouts (drained)
Chow mein noodles


1Prepare rice according to package directions; set aside.In a saucepan, cook onion in butter (or margarine) until tender but not brown; add the Chicken Broth*, celery, water chestnuts, and carrots. Heat to boiling. Add frozen Cooked Chicken*, stirring to break up cubes. In a small mixing bowl, combine cornstarch and soy sauce; stir into chicken mixture. Cook, stirring constantly, until thickened and bubbly. Cook and stir 1 or 2 minutes more. Add bean sprouts, cooking until just heated. Serve with cooked rice and chow mein noodles*Chicken Broth recipe located in this program*Cooked Chicken recipe located in this program

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom