CHICKEN CHOP SUEY

1
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.

Rating:
★★★★★ 1 vote
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

How to Make CHICKEN CHOP SUEY

Step-by-Step

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

Printable Recipe Card

About CHICKEN CHOP SUEY

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