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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. IngredientsSavings in Buckeye, AZ 85326 Change Zip
2. tablespoons reduced-sodium soy sauce
3. tablespoon dark brown sugar
4. pound boneless skinless chicken breast, thinly sliced
5. medium onion, sliced
6. garlic cloves, minced
7. tablespoons canola oil
8. celery ribs with leaves, cut into 1/2-inch pieces
9. /2 pound small fresh mushrooms
10. large green pepper, cut into 1-inch pieces
11. -1/2 teaspoons cornstarch
12. cup water
13. cups canned bean sprouts
14. teaspoon salt
15. /4 teaspoon pepper
16. Hot cooked rice, optional
17. Directions
18. In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes.
19. In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.
20. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.
21. Nutritional Analysis:
22. One serving (1-1/2 cups chop suey, calculated without rice) equals 308 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 822 mg sodium, 26 g carbohydrate, 5 g fiber, 32 g protein. Diabetic Exchanges: 4 vegetable, 3 lean meat, 1/2 starch.
23. Originally published as Chicken Chop Suey in Light & Tasty Octob
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