Chicken Chop Suey with a Twist |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
|
If youâre in for a busy evening, hereâs a great way to ensure you can still have a healthful supper. Itâs tasty and traditional, and easy, too! Ingredients:
1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces |
8 ounces sliced fresh mushrooms |
2 celery ribs, sliced |
1 medium onion, chopped |
1 can (14 ounces) bean sprouts, rinsed and drained |
1 can (8 ounces) bamboo shoots, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup frozen shelled edamame |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/2 cup reduced-sodium soy sauce |
1 tablespoon minced fresh gingerroot |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons cornstarch |
2 tablespoons cold water |
hot cooked rice |
Directions:
1. Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts and edamame. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Combine cornstarch and water until smooth; gradually stir into chop suey. Cover and cook on high 30 minutes longer or until thickened. Serve with rice. Yield: 9 servings.
|
|