CHESTNUT CHICKEN CHOP SUEY
Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Low Cholesterol
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or fat in skillet; add onion, celery and green pepper.
- Brown slightly and add liquid.
- Allow vegetables to simmer in the stock until tender, about 15 minutes.
- Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
- Cook for five minutes until thickened.
- Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
- Serve hot with steamed rice.
Nutrition Facts : Calories 189.6, Fat 8.4, SaturatedFat 3.2, Cholesterol 41.5, Sodium 198.5, Carbohydrate 12.4, Fiber 2.7, Sugar 6.5, Protein 17.6
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