Chicken Chop Suey

Chicken Chop Suey

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  • 1 T sesame seed
  • 1 ½ tsp. cornstarch
  • 1 T dry sherry
  • 8 (3-inch square) wonton skins, separated
  • 2 tsp. olive oil
  • salt
  • 1 T + 2 tsp. canola oil
  • ¼ tsp. salt
  • 2 green onions, thinly sliced (white & green parts)
  • 3 cloves garlic, sliced
  • 4 C Napa cabbage, cored, thinly sliced
  • ¾ C celery, thinly sliced
  • 1 can (8 oz.) bamboo shoots, drained, sliced thinly
  • 2 C Shiitake mushrooms, wiped clean, stems removed, thinly sliced
  • 1 tsp. Pioneer® Sugar
  • 1 C chicken broth, divided
  • 1 ½ T low-sodium soy sauce
  • 2 T toasted sesame oil
  • 2 C chicken, cooked, shredded or cubed
  • 2 C brown rice, cooked or chow mien noodles


  1. Preheat oven to 375° F.
  2. Toast sesame seeds in a dry skillet; set aside.
  3. In a small cup dissolve cornstarch and sherry; set aside.
  4. Brush baking sheet and wonton skins with olive oil. Season with salt and bake until browned and crisp (about 10-12 minutes). Transfer to a rack and set aside.
  5. In a skillet or wok, heat canola oil over medium-high heat. Add green onion, garlic, cabbage, celery, bamboo shoots and mushrooms; stir until cabbage is soft. Add Pioneer® Sugar, ¾ cup of broth, soy sauce and sesame oil; cook for 3 minutes. Add cornstarch mixture and stir to thicken. Add remaining broth if too dry. Add chicken and heat through.
  6. Serve over brown rice or chow mien noodles. Sprinkle with sesame seeds and crushed wontons over the top.
Chicken Chop Suey
2 votes, 4.00 avg. rating (76% score)

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