Chicken Chop Suey Chow Mein
- for stewing the chicken:
- chicken breast halves
- 3 Tbsp
- soy sauce, low sodium
- celery ribs
- 1 clove
- garlic, grated
- 32 oz
- chicken broth (i use low sodium) or use home made broth
- for the chop suey:
- 1-2 tsp
- grated fresh ginger (do not use powdered ginger)
- 1 c
- onion, medium dice
- 2 c
- celery, medium dice
- 2 - 28 oz
- cans, stir fry vegetables, drained (i use la choy)
- 1 - 8 oz
- can, sliced water chestnuts, drained
- 3 Tbsp
- 3/4 c
- cold water
- hot cooked rice
- chow mein noodles
- extra, soy sauce, if desired
How to Make Chicken Chop Suey Chow Mein
- 1For 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.
- 2Remove 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.
- 3For the Chop Suey: This part comes together quickly so have the hot cooked rice ready to serve.
- 4Add 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.
- 5In measuring cup place cornstarch and add 3/4 c. cold water, stir to disolve.
- 7Notes: extra garlic, ginger and soy sauce can be added if a more flavorful broth is desired.