Leafy greens, green bell pepper, napa cabbage, so many options!īecause this is a homemade meal instead of take out from your favorite Chinese restaurant, there are no hard and fast rules when it comes to chop suey. It is loaded with protein and healthy carbs.Ĭhinese recipes are typically high in sodium and not known for their nutrition but that doesn’t have to be the case!Ī bounty of veggies are easy to toss in. Your can use light soy sauce or regular soy sauce. You can cook it with more or less vegetables. If you swap for brown rice, adjust the cooking time accordingly.Ĭhicken chop suey is really as healthy as you make it.Use a large skillet because it makes a lot!.The rice may seem not quite done but it’ll continue to cook and absorb water so don’t overcook it.Cook the rice while the meat and chop suey sauce mixture is cooking so it takes less time.Serve: Serve hot with chow mein noodles and extra soy sauce if desired.Cook: Cook the rice in water with butter.Mix: Heat chicken, soup, milk, soy sauce, bean sprouts, sour cream, parsley, and onion.Only three easy steps in this cooking process and you’ll have a complete meal that tastes just as good as Chinese takeout! The sauce ingredients I highly recommend not swapping.Leave out the cooked chicken to make a vegetable chop suey.Feel free to throw any extra fresh veggies in for added nutrition! Leftover vegetables are a great way to pack it in!.It comes covered in starch and needs to be cleaned. This has got to be my kids favorite part! Chow Mein Noodles: For sprinkling on top.Butter: Use real butter, no butter substitutes for best flavor.It’s a long grain rice that has great flavor. Water: You’ll need water to cook your rice. ![]()
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