Cantonese Chicken Chop Suey |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from an emailed Betty Crocker recipe, this is a quick and tasty Asian dish. You will need stir-fry sauce for this. Note: Make your own stir-fry vegetable combination when you mix 1 1/2 cups sliced celery, 1 1/4 cups sliced carrot, 3/4 cup snow pea pods and 1/2 cup coarsely chopped onion. Ingredients:
1 cup uncooked long-grain rice |
1 lb boneless skinless chicken breast half |
1/4 teaspoon salt |
1 (1 lb) bag stir fry vegetables (fresh or frozen - 4 cups, see note) |
1/2 cup water |
1/2 cup stir-fry sauce |
1 tablespoon honey |
2 cups chow mein noodles |
1/4 cup cashew pieces |
Directions:
1. Cook rice as directed on package.
2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt. Stir-fry 4 to 6 minutes or until brown.
3. Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
4. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
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