On Line Cookbook
Chicken Chop Suey
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Poultry, Chinese

Source:
Jacquie

Serves/Makes: 4 servings

Ingredients
  • 1 lb (.5 kg). uncooked chicken breast, cut into bite sized pieces
  • 1/2 cup (125 ml) sliced celery cut in 1" cubes
  • 1 green pepper, sliced
  • 1 tbsp (15 ml). oil
  • 1/2 cup (125 ml) sliced mushrooms
  • 3 cubes vegetable bouillon
  • 1 tomato, diced
  • 1/2 cup (125 ml) unsweetened pineapple juice
  • 1/4 cup (60 ml) sliced green onions
  • 2 tbsp (30 ml). soy sauce
  • 1-1/2 cups (350 ml) fresh Chinese pea pods
  • 1/2 tsp (2 ml). ginger
  • 1 4 oz (112 grm). can water chestnuts
  • 1/2 tsp (2 ml). horseradish
  • 3 cups (700 ml) fresh bean sprouts
Preparation
  • Pan fry chicken in oil.
  • Remove from heat and set aside.
  • In another pan, crush bouillon cubes and dissolve in pineapple juice.
  • Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
  • Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes.
  • Pour over fresh bean sprouts, top with pineapple sauce. Serve immediately.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.