Chicken Chop Suey

Chicken Chop Suey Healthy Recipe

4 Servings 15 min Cook

Macros/Serving: 337 Calories
Tags: | meat


4 Breast, bone and skin removed Chicken Breast
1 Cup, chopped Red Bell Pepper
4 0 Tbsp Vinegar
4 1/4 Cup Water
1 Tsp Salt
1 Tbsp Soy Sauce
1 Clove Garlic
2 Stalk, medium (7-1/2" - 8" long) Celery
2 Medium Carrots
16 Oz Pak Choi
2 Cup, chopped Cabbage
2 Medium (4-1/8" long) Scallions
4 Tbsp Vegetable Oil
2 Tsp Cornstarch


Cut chicken breasts into strips, wash with a vinegar and water solution.

Season with salt, soy sauce and garlic.

Set aside.

Cut celery, carrots, red sweet pepper and pak choi into strips, coarsely shred cabbage and chop scallion.


Heat 2 Tbsps.

of vegetable oil in a frying pan.

Add celery and carrot and saute for 3-5 minutes

Add red sweet pepper, pak choi, and cabbage and stir fry until crunchy.

Remove from the frying pan.

Add the remaining oil, if necessary, and saute scallion until transparent.

Add seasoned chicken and fry lightly.

Dissolve cornstarch with water and add to the cooked chicken.

Continue cooking for another two minutes or until slightly thickened.

Return the cooked vegetables to the frying pan and toss well.