chicken chop suey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Onions, raw, 1 cup, chopped Green Peppers (bell peppers), 1 cup, strips Celery, raw, 1 cup, diced Mushrooms, fresh, 1 cup, pieces or slices baby corn, 15 oz can 15 oz canned baby corn (drained), 15 ozbean sprouts, 14 oz canBamboo Shoots - 1-8 oz can, (optional)boneless, skinless chicken breast, 8 oz (diced small)Kikkoman Lite Soy Sauce, 1 tbsp Corn Starch, 8 grams Canola Oil, 1 tbsp 1 tbsp finely chopped garlic
heat oil in large heavy bottom pot. sauté' chopped veggies and garlic, add diced chicken breast. cook 10 - 15 minutes till done. rinse and drain all canned veggies (corn, bean sprouts and bamboo shoots) add corn, bamboo shoots and soy sauce. cook 5 minutes. add 2 cups of hot or boiling water. mix corn starch with a couple tsps cold water. stir into pot, bring to boil, turn down to low, cook 5 - 10 minutes just to bring flavors together. add salt, pepper, red pepper flakes and more soy sauce to taste.
serve alone or with brown rice
Serving Size: 1 1/2 cups
serve alone or with brown rice
Serving Size: 1 1/2 cups
Nutritional Info Amount Per Serving
- Calories: 255.3
- Total Fat: 5.8 g
- Cholesterol: 32.5 mg
- Sodium: 867.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 13.6 g
- Protein: 21.1 g
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