Cantonese Chicken Chop Suey
Cantonese Chicken Chop Suey is a main course that serves 4. For $4.56 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains about 47g of protein, 9g of fat, and a total of 861 calories. If you have rice, honey, skinless boneless chicken breast halves, and a few other ingredients on hand, you can make it. This recipe is liked by 7 foodies and cooks. It is brought to you by Betty Crocker. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Users who liked this recipe also liked Chicken Chop Suey, Pork, Beef or Chicken Chop Suey, and Chop Suey.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup classic-style stir-fry sauce
1/4 cup cashew pieces
2 cups chow mein noodles
1 tablespoon honey
1 bag (1 pound) fresh stir-fry vegetables (4 cups)
1 cup uncooked regular long-grain rice
1/2 teaspoon peppered seasoned salt or 1/4 teaspoon salt
1 pound boneless skinless chicken breast halves
1/2 cup water
Equipment:
frying pan
bowl
Cooking instruction summary:
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.
Step by step:
1. 1
2. Cook rice as directed on package.
3. 2
4. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
5. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
6. 3
7. Add vegetables and water to skillet.
8. 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.
9. 4
10. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
Nutrition Information:
covered percent of daily need
