Easy homemade Chicken Chop Suey Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Servings: 4
- Calories: 154 kcal
- 2 tsp oil 1 for vegetables, 1 for chicken
- 3 stalks celery sliced
- 2-3 stalks bok choy chopped
- 1/2 sweet onion large, chopped
- 1 tsp fresh grated ginger
- 7 oz bean sprouts fresh
- 1/2 tsp sesame oil
- 8 oz chicken breast sliced
- 4 large button mushrooms sliced
- 1 1/4 cups reduced sodium chicken stock
- 1 tsp reduced sodium soy sauce
- 1 1/2 tbs cornstarch
Preheat skillet to med-high. Add 1 tsp of oil, then toss in the celery, bok choy, and onions. Toss together then add grated fresh ginger, Stir well and continue stirring until the vegetables are just starting to soften, then add the bean sprouts. Toss and continue stir frying until the sprouts are translucent, but still a little crisp. Dump the vegetable mixture in a bowl and set aside.
Put 1 tsp of oil plus 1/2 tsp of sesame oil in the skillet and add the sliced chicken. Stir fry until pink isn’t showing on the outside of the chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside.
Whisk together chicken stock, soy sauce, and cornstarch. Add this mixture to the pan. Stir well and cook for 1 minute. Add the vegetables. Mix well and cook for another minute or two (while frequently stirring) until the sauce has thickened to the point of a thin gravy.
Serve with rice.