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–+ servings

Chicken Chop Suey

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Servings 4 people

Ingredients
  

  • Sauce
  • ¾ cup low sodium chicken broth
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons mirin or rice wine
  • ½ teaspoon sesame oil
  • 1 tablespoon cornstarch
  • For the Rest of the Dish
  • 1 pound boneless skinless chicken breast cut in thin bite size pieces
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 onion cut in half moon slices
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 8 ounces mushrooms sliced
  • 2 cups snow peas 6 ounces
  • 2 cloves garlic minced
  • 1 can water chestnuts coarsely chopped

Instructions
 

  • Whisk together the chicken broth, soy sauce, mirin, sesame oil, and cornstarch. Set aside
  • Combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through. Plate the chicken.
  • Heat 1 tablespoon vegetable oil over medium-high heat in the same skillet. Add the onion, celery, carrots, and mushrooms cooking until the mushrooms are golden brown and the carrots are crisp tender. Add the snow peas and cook for 1 minute. Reduce the heat to low. Add the garlic and cook for 1 minute. Plate the vegetables with the chicken.
  • Whisk the sauce ingredients that you set aside. Add them to the skillet and cook over medium-low heat until thickened, whisking several times. Add the chicken and vegetables back to the skillet with the gravy and stir to warm.

Notes

Calories: 291kcal | Carbohydrates: 17g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 621mg | Potassium: 981mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5752IU | Vitamin C: 37mg | Calcium: 62mg | Iron: 2mg
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