Chicken Chop Suey

This Chicken Chop Suey recipe was one of my first posts back in 2012 and as you can see from the below picture was in serious need of an updated look. Lesson learned: taking pictures in a dark apartment late at night make for less than ideal photos. As one of my popular posts I've kept the recipe the same but added in a couple healthy substitutions!

~Enjoy~

"Before"

Recipe adapted from Eating Well

Chicken Chop Suey
Yield: 4 Servings

• 1 1/4 cups reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 1/4 teaspoon pepper
• 5 teaspoons cornstarch
• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breast cut into bite sized pieces
• 1 medium onion, sliced
• 1 teaspoon ginger powder or 3/4 inch piece fresh ginger, minced
• 1-2 medium green bell peppers, sliced
• 3 cups mung bean sprouts
• 1/2 teaspoon garlic powder or 2-3 garlic cloves, minced
• Udon Noodles
• 
  
• Combine broth, soy sauce and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl and stir in cornstarch until combined.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, until juices run clear. Transfer to a bowl and keep covered.
• Drizzle in 1 tablespoon of oil and add the onion and ginger sauteing for about 2 minutes or just until the onions glisten. Add peppers and saute for another minute. Transfer onions and peppers to the chicken and add the both/soy sauce mix to the skillet. Bring to a boil stirring for 1 minute then reduce heat to medium and add in the reserved cornstarch mix. Cook and stir for 2-3 minutes or until sauce thickens. Reduce heat to low and add in the bean sprouts, chicken and veggies. Heat through and serve over udon noodles or rice.