CANTONESE CHICKEN CHOP SUEY
Adapted from an emailed Betty Crocker recipe, this is a quick and tasty Asian dish. You will need stir-fry sauce for this. Note: Make your own stir-fry vegetable combination when you mix 1 1/2 cups sliced celery, 1 1/4 cups sliced carrot, 3/4 cup snow pea pods and 1/2 cup coarsely chopped onion.
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt. Stir-fry 4 to 6 minutes or until brown.
- Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
- Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
Nutrition Facts : Calories 509.8, Fat 13.9, SaturatedFat 2.4, Cholesterol 65.8, Sodium 789.2, Carbohydrate 61.8, Fiber 1.8, Sugar 6.7, Protein 33.2
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