Chicken Chop Suey

An easy meal when you are in the mood for Chinese - without ordering take-out.  You can also substitute ground turkey.  Simple, but flavorful, this meal should appeal to everyone.

Chicken Chop Suey

Serves 5

1 pound lean ground chicken

1/2 cup chopped onion

1 can (10-1/2 ounces) chicken broth, divided

3 stalks celery, sliced 

1 (8 ounce) can sliced bamboo shoots, drained

8 ounces mushrooms, sliced 
1 tablespoon fresh minced ginger

1 (14 ounce) can bean sprouts, drained

2 tablespoons cornstarch

2 tablespoons reduced-sodium soy sauce
2 tablespoons hoisin sauce

Hot cooked white or brown rice, optional

           

In a nonstick skillet or wok, cook chicken and onion over medium heat until chicken is no longer pink; drain. Add 1 cup broth and next four ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until celery is tender.

Add bean sprouts. Combine the cornstarch, soy sauce, hoisin, and remaining broth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.