Chicken Chop Suey
Source of Recipe
mjlibbey @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat ~ Craving Chinese food? Give Mary's recipe a try - we love it. For level 2, we throw in a handful of toasted soy nuts, they remind us of the crunch we used to get from Chow Mein noodles. My notes are in {..}
List of Ingredients
3 tablespoons peanut oil {we use 50-50 peanut and sesame}
2 slices gingerroot, cut into 1x1/8" pieces {omitted}
1 cup chopped onion {scallions}
2 cups chopped celery {will omit this next time - there’s celery in the canned veggies}
dash pepper
1 to 2 tablespoons water chestnut flour (optional)* {we used 2 tablespoons}
1 can (14 ounce) chicken broth
3 cans La Choy Fancy Vegetables, drained
2 cups precooked chicken, cut into bite size pieces
2 teaspoons soy sauce {increase}
sweetener to equal 2 teaspoons of sugar {1 packet splenda}
Recipe
Over med-hi heat in fry pan, heat oil and slices of gingerroot. When oil is hot enough the root will sizzle. Let it sizzle for 15 seconds, then add onions, celery and pepper. Saute for 10 minutes or until tender. Stir in water chestnut flour, if using. When combined, add in broth, vegetables and chicken. Heat to boiling. Add soy sauce and sweetener. Mix well to combine and dissolve sweetener.
*This ingredient has been declared not legal by Suzanne's site. It's up to you, if you want to use it or not. It's made from dehydrated water chestnuts and then ground into a flour.
Hope you enjoy this dish.
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* Deb's note ~ I've never been able to find the 'fancy' canned vegetables which Mary said do not have carrots. I just buy La Choy brand regular ones and call it good...
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