Weeknight Chicken Chop Suey
If you'd like a little extra crunch with this colorful chop suey, serve with chow mein noddles. —George Utley, South Hill, Virginia
Ingredients
- 4 teaspoons olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon grated lemon zest
- 1-1/2 cups chopped carrots
- 1 cup unsweetened pineapple tidbits, drained (reserve juice)
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 medium tart apple, chopped
- 1/2 cup chopped onion
- 1 cup cold water, divided
- 3 tablespoons unsweetened pineapple juice
- 3 tablespoons reduced-sodium teriyaki sauce
- 2 tablespoons cornstarch
- 3 cups hot cooked brown rice
Reviews
I've never made "Chop Suey" with fruit - only with green vegetables! So thought this recipe sounded quite interesting, and it was both easy and tasty. The only changes I made were that I used cooked, chopped chicken, which made the prep even faster for a weeknight, and I simmered long enough that the sauce turned into a thick glaze so didn't use the cornstarch to thicken.
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It was easy to make, I think the Tarragon made it a little strong.
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Delicious and so easy to prepare!