chicken chop suey
(2 ratings)
This saucy oriental style chicken mixture taste great over chow mein noodles or cooked rice.
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(2 ratings)
yield
4 / 6 servings
prep time
20 Min
cook time
20 Min
method
Stir-Fry
Ingredients For chicken chop suey
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1 C Quick cooking rice
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1/4 tsp Salt
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3 1/2 C Boiling water
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1/2 C Onion slices
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2 Tbs Butter (or margarine)
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2 C Chicken Broth*
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1 C Sliced celery
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8 oz Can water chestnuts (sliced)
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1/2 C Sliced carrots
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1 1/2 C Cooked Chicken*
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2 Tbs Cornstarch
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3 Tbs Soy sauce
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16 oz Can bean sprouts (drained)
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Chow mein noodles
How To Make chicken chop suey
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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
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