CHICKEN CHOP SUEY

Eddie Jordan

By
@EDWARDCARL

My Mother maid this just about once a week. With a big pot of rice, a garden salad, and a pan of corn bread. I Try to make it just like mom made, but it just don't turn out the same, but close.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Serves 3 to 4

Prep:

15 Min

Method:

Stove Top

Ingredients

1/2 c
water
8 oz
sliced mushrooms
2 c
boiled or poached chicken
1 c
sliced celery
1 c
thinly sliced onion
1 jar(s)
chopped pamintoes
1/3 c
lite soy sauce
4 Tbsp
cornstarch
1
chicken bouillon cube
15 oz can(s)
bean sprouts

Directions Step-By-Step

1
In a 4 quart pan add water, onions, celery 1 chicken bouillon cube, bring to a boil medium high heat
2
Drain bean sprouts through a strainer let drain. Set aside until ready to use.
3
When onions come to a boil let cook for 5 minutes. Add mushrooms stir cook another 5 minutes.
4
Add soy sauce to cornstarch whisk until dissolved.Set aside.
5
Add bean sprouts to the mushrooms stir and heat through add soy sauce/cornstarch mixture. Let come to a boil and thicken
6
Add chicken pomintoes and extra water if wanted . Serve on a bed of rice

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Fat, Kosher
Other Tags: Quick & Easy, For Kids, Healthy