Chicken Chop Suey with a Twist

  Chicken & Turkey

If you’re in for a busy evening, here’s a great way to ensure you can still have a healthful supper. It’s tasty and traditional, and easy, too!

Chicken Chop Suey with a Twist

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TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
YIELD: 9 servings.

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

Instructions

  • 1. Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours.
  • 2. Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.

Nutrition Facts

1 cup: 178 calories, 6g fat (2g saturated fat), 50mg cholesterol, 739mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 19g protein.
Diabetic Exchanges:
2 lean meat, 1 vegetable.

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