CHICKEN CHOP SUEY WITH A TWIST
If you're in for a busy evening, here's a great way to ensure you can still have a healthful supper. It's tasty and traditional, and easy, too!
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours., Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.
Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 739mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
SLOW COOKER AMERICANIZED CHICKEN CHOP SUEY
Provided by fancyfeast
Time 5h
Yield 4
Number Of Ingredients 12
Steps:
- Cut chicken into strips about 2 inches long and 1/2 inch thick. Place in slow-cooking pot (crockpot) with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce if desired.
Nutrition Facts :
CHICKEN CHOP SUEY
Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.
Provided by PICCADILLIAN
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
- Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
- Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
- Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g
CROCK POT CHICKEN CHOP SUEY
from Mable Hoffman's crockery cookery
Provided by donrichardson
Categories Main Dish
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Place chicken in slow cooker with celery, green onions, salt and ginger. In small bowl, combine broth, soy sauce and sugar, pour over chicken. cook on low for 5-6 hours. Turn to high and add mushrooms, and bean sprouts. Cook 5 minutes. Drizzle sesame oil over mixture, stir. Dissolve cornstarch in water and add to crock. stir and let cook 10-15 more minutes to thicken. serve over rice.
Nutrition Facts : Calories 1256 calories, Fat 64.6569795848285 g, Carbohydrate 39.5939880000005 g, Cholesterol 306.666666666667 mg, Fiber 6.50185001464555 g, Protein 132.650204735696 g, SaturatedFat 18.060589861283 g, ServingSize 1 1 Serving (1056g), Sodium 28455.7414698082 mg, Sugar 33.0921379853549 g, TransFat 5.58874773653127 g
CROCK POT CHICKEN CHOP SUEY
Make and share this Crock Pot Chicken Chop Suey recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 6h5m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into strips about 2-inches long & 1/2-inch wide.
- Place in crock pot with salt, pepper, ginger, celery, cabbage, water chestnuts, onions, bouillon, and soy sauce.
- Cover and cook on LOW for 5-6 hours.
- Add mushrooms and bean sprouts.
- Cover and cook on HIGH until vegetables are tender (15 minutes).
- Serve over hot rice, sprinkled with almonds.
- Serve with extra soy sauce, if desired.
Nutrition Facts : Calories 499.7, Fat 11.6, SaturatedFat 1.3, Cholesterol 45.6, Sodium 2536.3, Carbohydrate 68.7, Fiber 8.8, Sugar 14.3, Protein 34.2
CHOP SUEY
This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
Provided by DKOSKO
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
- In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g
EASY CROCK POT CHOP SUEY
Make and share this Easy Crock Pot Chop Suey recipe from Food.com.
Provided by Chris from Kansas
Categories One Dish Meal
Time 7h30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In 4 to 6 quart crock pot, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
- Cover; cook on low setting for 5 to 7 hours.
- About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender.
- Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.
Nutrition Facts : Calories 412.2, Fat 18.8, SaturatedFat 6.4, Cholesterol 64.5, Sodium 1173, Carbohydrate 38.8, Fiber 1.6, Sugar 5.2, Protein 20.7
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