Chicken Chop Suey a Pantry Recipe
Whip up a comforting, restaurant-quality meal with "Chicken Chop Suey: A Pantry Recipe," a versatile stir-fry that highlights fresh and canned ingredients you likely already have on hand. Featuring tender marinated chicken, crunchy vegetables like carrots, celery, and bean sprouts, and flavorful additions like bamboo shoots and water chestnuts, this dish comes together quickly in just 35 minutes. A savory sauce of chicken broth, soy sauce, and a hint of sugar ties it all together, making it the perfect option for busy weeknights. Serve it over steamed rice or noodles for a balanced, hearty dish that’s both easy and nutritious. This recipe is the ultimate combination of convenience and deliciousness—your go-to for pantry staples turned into a satisfying feast!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 medium Onion
- 1 large Carrot
- 2 Celery stalks
- 1 cup Canned bamboo shoots
- 1 cup Canned water chestnuts
- 1.5 cups Chicken broth
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Bean sprouts
- 4 servings Cooked rice or noodles
Instructions
Slice the chicken breasts thinly into bite-sized strips. In a small bowl, combine 2 tablespoons of soy sauce and cornstarch. Mix well and marinate the chicken in the mixture for 10 minutes.
While the chicken marinates, prepare the vegetables. Mince the garlic, slice the onion into thin wedges, julienne the carrot, and slice the celery diagonally. Drain and rinse the bamboo shoots and water chestnuts.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes until fully cooked and lightly browned. Remove the chicken and set it aside.
In the same skillet, add a bit more oil if needed, and stir-fry the garlic and onion for 2 minutes until fragrant.
Add the carrot and celery to the skillet and stir-fry for another 3-4 minutes until they begin to soften.
Stir in the bamboo shoots, water chestnuts, and cooked chicken. Mix everything thoroughly.
In a small bowl, whisk together the chicken broth, the remaining tablespoon of soy sauce, sugar, salt, and pepper. Pour the mixture into the skillet and bring it to a simmer.
Let the sauce simmer for 3-4 minutes to allow the flavors to meld. Add the bean sprouts during the last minute of cooking to keep them crisp.
Serve hot over cooked rice or noodles, and enjoy your quick and nutritious Chicken Chop Suey!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
