CHICKEN CHOP SUEY - How to make CHOP SUEY Recipe

Chicken Chop Suey has become a prominent part of American Chinese Cuisine!! LOW IN CALORIES!! Fast, Easy & Delicious to make in your very own kitchen...NO KIDDIN!! Give it a go...you'll surprise yourself!! Click on "SHOW MORE" below for recipe...

CHICKEN CHOP SUEY:

• 1 (2 oz.) jar pimiento, coarsely chopped
• 1 can (16 oz.) bean sprouts, drainer
• 1/4 cup cornstarch
• 1 chicken bouillon cube
• 2 cups (8 oz.) fresh mushrooms, cleaned & sliced
• 2 cups cooked chicken, diced
• 3 cups hot cooked rice
• 1 1/2 cup water
• 1/3 cup soy sauce
• 1 cup onions, thinly sliced
• 2 cups celery, bias-cute

1. In a 4-quart sauce pan, over medium-high, add water, chicken bouillon, onions & celery, Bring to boil. Cover. Cook 5 minutes (use a time).
2. Reduce heat to medium. Stir in sliced mushrooms. Cover. Cook additional 5 minutes. Add drained bean sprouts. Stir.
3. Combine soy sauce & cornstarch. Add to mushroom sauce. Heat and stir until thickened. Add more water if desired.
4. Stir in chicken & pimientos. Stir gently & heat through.
5. Serve over hot cooked rice.

Serve 6

(about 244 calories per serving)

TIP: Store in airtight contain, in refrigerator, up to 3 days.