Chicken Chop Suey


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This saucy oriental style chicken mixture taste great over chow mein noodles or cooked rice.

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Necedah, WI

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 / 6 servings


  • 1 C Quick cooking rice
  • 1/4 tsp Salt
  • 3 1/2 C Boiling water
  • 1/2 C Onion slices
  • 2 Tbs Butter (or margarine)
  • 2 C Chicken Broth*
  • 1 C Sliced celery
  • 8 oz Can water chestnuts (sliced)
  • 1/2 C Sliced carrots
  • 1 1/2 C Cooked Chicken*
  • 2 Tbs Cornstarch
  • 3 Tbs Soy sauce
  • 16 oz Can bean sprouts (drained)
  • Chow mein noodles

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Prepare rice according to package directions; set aside.
In a saucepan, cook onion in butter (or margarine) until tender but not brown; add the Chicken Broth*, celery, water chestnuts, and carrots. Heat to boiling. Add frozen Cooked Chicken*, stirring to break up cubes. In a small mixing bowl, combine cornstarch and soy sauce; stir into chicken mixture. Cook, stirring constantly, until thickened and bubbly. Cook and stir 1 or 2 minutes more. Add bean sprouts, cooking until just heated. Serve with cooked rice and chow mein noodles

*Chicken Broth recipe located in this program
*Cooked Chicken recipe located in this program

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