Ingredients for Chicken Chop Suey A Pantry Recipe
- 1 ½ cups water
- 2 tablespoons dried minced onion
- Dried Celery Flakes
- ¼ cup soy sauce
- Chicken Bouillon Cube
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- Oriental Style Vegetables
- Chunk Chicken
- 2 tablespoons cornstarch
- Water
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How to Make Chicken Chop Suey A Pantry Recipe
- In a medium saucepan, combine 1 ½ cups water, 2 tablespoons dried minced onion, 1 tablespoon dried minced celery, ¼ cup soy sauce, 2 chicken bouillon cubes, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
- Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
- Add 1 (15-ounce) can drained mixed vegetables and 1 (12-ounce) can undrained chicken. Stir to combine.
- Return the mixture to a boil.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cool water until smooth.
- Gradually whisk the cornstarch slurry into the boiling chop suey.
- Stir constantly and bring the mixture to a rolling boil for 1 minute, or until the sauce has thickened.
- Serve hot over cooked rice, chow mein noodles, or both.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
5g
Fat
8g
Carbs
3g
