Cantonese Chicken Chop Suey

No need to order out from the neighborhood Chinese restaurant. Just whip up this sweet-and-saucy chicken dish instead!

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( 24 Ratings)

24 Ratings

5 Stars 54%

4 Stars 29%

3 Stars 12%

2 Stars

1 Stars

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Prep Time 10 min
Total Time 35 min
Servings 4

Ingredients

1: cup uncooked regular long-grain rice

1: pound boneless skinless chicken breast halves

1/2: teaspoon peppered seasoned salt or 1/4 teaspoon salt

1: bag (1 pound) fresh stir-fry vegetables (4 cups)

1/2: cup water

1/2: cup classic-style stir-fry sauce

1: tablespoon honey

2: cups chow mein noodles

1/4: cup cashew pieces

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Directions

1 Cook rice as directed on package.
2 While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
3 Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
4 Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.

EXPERT TIPS

Expert Tips

You won't find chop suey in China; it's actually a Chinese-American dish dating back to the mid-nineteenth century.

Make your own stir-fry vegetable combination when you mix 1 1/2 cups sliced celery, 1 1/4 cups sliced carrot, 3/4 cup snow (Chinese) pea pods and 1/2 cup coarsely chopped onion.

Got questions? Our experts have the answers. Ask Betty now.