Chicken Chop Suey Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Chop Suey

Laura Mclaughlin


I love oriental food...whether it's Chinese, Japanese, Korean style, it's all good but takeout can be a bit rough on the budget so I just recently started to take the plunge and try and master my own...yikes!. I came up with this recipe, playing with the ingredients a bit and wow...this came out tasty and delicious, my boyfriend really loved it as well. It made just the right serving for just the two of us.

pinch tips: Flour, Eggs & Breading Techniques





25 Min


20 Min


whole chicken breast
1/2-1 c
celery, sliced (like mine cut into 1/4 in. diagonal cuts)
1/2-1 c
onion, sliced
1/2 c
fresh mushrooms, sliced
1/2-1 c
fresh bean sprouts
1 can(s)
water chestnuts, drained
2 Tbsp
vegetable or canola oil
2 Tbsp
soy sauce, low sodium
1 tsp
white sugar
1/2 tsp
1/4-1/2 tsp
ground ginger
1/2 c
chicken broth, low or no salt (make my own, it's way better flavor)
1 Tbsp
2 Tbsp

Directions Step-By-Step

Trim fat from chicken breast.Wash and put chicken breast in 2-3 cups of boiling water, boil 5 min. turn off the heat, let chicken stay in hot water for 10 more min. Remove chicken to a platter and let cool, then shred chicken with clean fingers.
Wash & drain bean sprouts, wash & cut celery, peel & cut onion into 1/4 inch slices, clean fresh mushrooms with a dampened paper towel, then slice
Dissolve 1 tbsp cornstarch in 2 tbsp water, set aside
Heat 2 tbsp oil in wok or skillet over high heat, add celery, onions & mushrooms.Stir-fry until oil coats all the vegetables, about 2 min. Add the soy sauce, sugar, salt & ground ginger mixture in with the vegetables & stir. Add the chicken broth & bring to a boil. Add bean sprouts, water chestnuts & the shredded chicken, stir. When it begins to boil again, gradually add the cornstarch mixture; stir until it thickens.
Serve hot over cooked rice & or chow mein noodles. Double the recipe for more servings.
Like more sauce version:
6 tbsp soy sauce
2 tbsp sugar
3 tbsp flour
2/3 cups of water or chicken broth
1/2 tsp salt
1/4-1/2 tsp ground ginger

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy
Hashtag: #Asian chicken