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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

Directions

  • In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes.
  • Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

Test Kitchen Tips

Where did chop suey originate?

While chop suey is a well-known dish, we're not entirely sure where it originated. Whatever the origin, it's a really delicious and quick weeknight meal.

What can I add to this dish?

This dish is a great way to eat more veggies! Toss in whatever you have on hand, like green pepper, bok choy, broccoli or kale. You could also drizzle on some Sriracha for a spicy kick.
Nutrition Facts
1 cup: 302 calories, 7g fat (1g saturated fat), 63mg cholesterol, 237mg sodium, 34g carbohydrate (20g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 3 vegetable, 1 fruit, 1 fat.

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Reviews

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Average Rating:
  • Georgia Peach
    Dec 1, 2020

    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.

  • Frissy
    Jul 25, 2020

    No comment left

  • Tricia
    Feb 6, 2020

    It was easy to make, I think the Tarragon made it a little strong.

  • pajamaangel
    Sep 3, 2019

    No comment left

  • Linda
    Oct 23, 2018

    Delicious and so easy to prepare!