Pressure Cooker Chicken Chop Suey

  Chicken & Turkey

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

Pressure Cooker Chicken Chop Suey

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 5 min.
YIELD: 9 servings.

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
  • 1/2 pound 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
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • Hot cooked rice

Instructions

  • 1. Place chicken in a 6-qt. electric pressure 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.
  • 2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°.
  • 3. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into meat mixture. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice.

Nutrition Facts

1 cup: 182 calories, 6g fat (2g saturated fat), 50mg cholesterol, 709mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 19g protein.
Diabetic Exchanges:
2 lean meat, 1 vegetable, 1/2 starch.

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