chicken chop suey chow mein

Name: Chicken Chop Suey Chow Mein
Prep time: 20 min
Cook time: 1 h 55 min
Cuisine: Asian
Ingredients: - for stewing the chicken:; 2-3 - chicken breast halves; 1/2 - onion; 3 tablespoon(s) soy sauce, low sodium; 1-2 - celery ribs; 1 clove(s) garlic, grated; 32 ounce(s) chicken broth (i use low sodium) or use home made broth; - for the chop suey:; 1-2 teaspoon(s) grated fresh ginger (do not use powdered ginger); 1 cup(s) onion, medium dice; 2 cup(s) celery, medium dice; 2 - 28 ounce(s) cans, stir fry vegetables, drained (i use la choy); 1 - 8 ounce(s) can, sliced water chestnuts, drained; 3 tablespoon(s) cornstarch; 3/4 cup(s) cold water; - hot cooked rice; - chow mein noodles; - extra, soy sauce, if desired

(3 RATINGS)

300 Pinches 2 Photos

Julia Ferguson

Greenwood, IN

Updated on Aug 26, 2011

This is a recipe my mom used to make when I was a kid. I have always loved it and I love it even more with the addition of more spices. Grating the garlic and ginger adds an extra depth of flavor to the broth. Serve over hot cooked rice. I love to pile chow mein noodles on my serving.

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Chicken Chop Suey Chow Mein ready to served over rice.

prep time 20 Min

cook time 1 Hr 55 Min

method Stove Top

yield Many, this goes a long way.

Ingredients

- for stewing the chicken:
2-3 - chicken breast halves
1/2 - onion
3 tablespoons soy sauce, low sodium
1-2 - celery ribs
1 clove garlic, grated
32 ounces chicken broth (i use low sodium) or use home made broth
- for the chop suey:
1-2 teaspoon grated fresh ginger (do not use powdered ginger)
1 cup onion, medium dice
2 cups celery, medium dice
2 - 28 ounces cans, stir fry vegetables, drained (i use la choy)
1 - 8 ounces can, sliced water chestnuts, drained
3 tablespoons cornstarch
3/4 cup cold water
- hot cooked rice
- chow mein noodles
- extra, soy sauce, if desired

How To Make chicken chop suey chow mein

Step 1

For Stewing the Chicken: In 6qt pan, place chicken, 1/2 of a peeled onion, 2-3 celery ribs, 1 grated garlic clove, soy sauce and *chicken broth. Bring to boil, put lid on, turn down and continue to stew chicken until tender. *Add more chicken broth or water if needed to cover ingredients.

Step 2

Remove chicken from broth, set aside until cool enough to handle. Strain broth and place back into pan. When cooled, seperate chicken from skin and bones, shred or dice chicken; on med-low heat, place chicken in pan with broth.
Step 3

For the Chop Suey: This part comes together quickly so have the hot cooked rice ready to serve.
Step 4

Add to the chicken and broth mixture, 1 cup diced onion, 2 c. diced celery, 1-2 tsp. grated fresh ginger. Cook over med heat until celery is just tender.
Step 5

In measuring cup place cornstarch and add 3/4 c. cold water, stir to disolve.
Step 6

Stir cornstarch mixture into hot broth, continue to stir to mix throughly. Add stir fry vegetables and water chestnuts. Continue to cook until vegetables are heated through. Serve over hot cooked rice. Pass the soy sauce and pile on the chow mein noodles. Enjoy!
Step 7

Notes: extra garlic, ginger and soy sauce can be added if a more flavorful broth is desired.
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