WEEKNIGHT CHICKEN CHOP SUEY

Weeknight Chicken Chop Suey image

If you'd like a little extra crunch with this colorful chop suey, serve with chow mein noddles. -George Utley, South Hill, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

4 teaspoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon grated lemon zest
1-1/2 cups chopped carrots
1 cup unsweetened pineapple tidbits, drained (reserve juice)
1 can (8 ounces) sliced water chestnuts, drained
1 medium tart apple, chopped
1/2 cup chopped onion
1 cup cold water, divided
3 tablespoons unsweetened pineapple juice
3 tablespoons reduced-sodium teriyaki sauce
2 tablespoons cornstarch
3 cups hot cooked brown rice

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes., Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

Nutrition Facts : Calories 302 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 237mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges