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Chop Suey


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  • 2 T. Peanut Oil
  • 1 lb. boneless, skinless chicken breasts, cubed and seasoned with salt and pepper
  • 2 cups sliced button mushrooms
  • 1 cup bias sliced celery
  • 1 cup sliced onions
  • 1 T. garlic, minced
  • 1 cup fresh bean sprouts
  • 1 can sliced water chestnuts, drained and rinsed, 8 ounces
  • 1/2 cup chicken broth
  • 2 T. soy sauce
  • 1 T. cornstarch



Step 1

Heat oil in a wok or large skillet over high until it shimmers. Add chicken and sitr-fry until brown, 3 - 4 minutes
Stir in mushrooms, onions, celery, and garlic; stir-fry until mushrooms are soft, 4 minutes. Stir in bean sprouts and water chestnuts.

Whisk together broth, soy sauce, and cornstarch; stir into chicke mixture and boil until thick, 1 - 2 minutes.

Note: I double the sauce


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