CHICKEN CHOP SUEY

Chicken Chop Suey image

My SO recently was diagnosed with diabetes so I have had to radically change our eating habits. He's a big guy and likes a full plate so I have been working on lightening foods without sacrificing portions. This works out per serving to 3 lean meats, 1 fat and 1 carbohydrate leaving plenty of room for the rice or noodles you wish to serve it on.The sodium looks high because it didn't calculate for the low sodium soy sauce, figure half the sodium listed in the nutritional data***

Provided by Tiny kitchen

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces chicken breasts, cooked and cubed
6 celery ribs, sliced
1 small head bok choy, sliced
1 small onion, sliced
2 garlic cloves, minced
8 ounces snow peas, sliced
12 ounces bean sprouts, fresh
2 cups chicken broth, low sodium, low or 2 cups no fat
1 tablespoon cornstarch
2 tablespoons soy sauce, light (low sodium)
4 teaspoons oil

Steps:

Saute celery, bok choy, onion, garlic and snow peas in oil.
When tender/crisp add broth and bean sprouts.
Simmer until sprouts are soft.
Increase heat to boil, add chicken and soy sauce.
Add corn starch mixed with a small amount of cold water, stir until thickened.

Nutrition Facts : Calories 314.1, Fat 13.9, SaturatedFat 3.2, Cholesterol 54.4, Sodium 1122.7, Carbohydrate 20.6, Fiber 6.5, Sugar 10.6, Protein 29.2

*** Explore more Chicken Chop Suey Recipes »

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