Cantonese Chicken Chop Suey

May 19, 2023May 19, 20230 15
Tasty and Nutritious Cantonese Chicken Chop Suey Recipe
in Chinese

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup rice
1 lb boneless chicken breast
1/2 teaspoon seasoning salt
1 lb stir fry vegetables
1/2 cup water
1/2 cup stir-fry sauce
1 teaspoon honey
2 cups chow mein noodles
1/4 cup cashew nuts

Nutrision Information

Servings Per Recipe
4
Calories
455
Sugar
8g
Fat
16g
Cantonese Chicken Chop Suey is a classic Chinese-American dish involving stir-frying chicken, vegetables, and noodles. It is a great way to incorporate vegetables into your diet, and it is quick and easy to make. The chicken is tender and juicy, and the vegetables are crisp and colorful, providing a visual feast. The dish can be tailored to personal preferences by using different types of vegetables and sauces.

Instructions

1.Cook rice according to package directions.
2.In a large skillet, heat oil over medium-high heat. Add chicken, seasoning salt, and stir-fry vegetables to the skillet. Cook and stir until chicken is no longer pink.
3.Stir in water, stir-fry sauce, and honey. Bring to a boil. Reduce heat, cover and simmer for 5 minutes.
4.Serve with rice. Sprinkle chow mein noodles and cashew nuts over the top.

PROS

This dish is high in protein and fiber, providing many health benefits to the body.
It is also a quick and easy recipe, perfect for busy weeknights.

CONS

The stir-fry sauce used in this recipe may contain high amounts of sodium, which should be taken into consideration for those with high blood pressure.

HEALTH & BENEFITS

Cantonese Chicken Chop Suey is a nutritious dish, packed with a variety of vegetables that provide fiber, antioxidants, and nutrients such as vitamin C and K. Chicken is a lean source of protein, important for muscle maintenance and repair. Cashew nuts are high in healthy fats and fiber, which promote heart health and better digestion. This dish is also low in calories and fat.

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