Real Recipes From Real Home Cooks ®

chicken chop suey

(1 rating)
Recipe by
Laura Mclaughlin
Green Bay, WI

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.

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 20 Min

Ingredients For chicken chop suey

  • 1
    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
    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

How To Make chicken chop suey

  • 1
    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.
  • 2
    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
  • 3
    Dissolve 1 tbsp cornstarch in 2 tbsp water, set aside
  • 4
    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.
  • 5
    Serve hot over cooked rice & or chow mein noodles. Double the recipe for more servings.
  • 6
    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