TURKEY CHOP SUEY

Turkey Chop Suey image

Field editor Ruth Peterson of Jenison, Michigan uses leftover turkey for her fast-to-fix chop suey. Canned bean sprouts and water chestnuts add a nice crunch to the mix.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

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Ingredients

1 small onion, sliced
2 celery ribs, sliced
1 tablespoon butter
2 cups cubed cooked turkey breast
1 can (8 ounces) sliced water chestnuts, drained
1-1/4 cups reduced-sodium chicken broth
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons reduced-sodium soy sauce
1 can (14 ounces) bean sprouts, drained
Hot cooked rice

Steps:

In a large skillet, saute onion and celery in butter until tender. Add the turkey, water chestnuts and broth; bring to a boil. Reduce heat. , In a small bowl, combine the cornstarch, water and soy sauce until smooth; add to turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bean sprouts. Serve with rice.

Nutrition Facts : Calories 204 calories, Fat 4g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 762mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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