Chicken Chop Suey

Chicken Chop Suey Recipe

My grandma could always get us to her house for dinner by promising to make this chicken chop suey. My version incorporates more fresh vegetables than she used and gets its crunchy topping from baked wonton skins instead of canned fried noodles. The result is a sumptuous stir-fry of chicken, meaty mushrooms, and tender cabbage melded together in a thickened, mildly flavored sauce that would make Grandma proud. This chicken chop suey recipe is a great way to use leftover rotisserie chicken or turkey.–Ellie Krieger

Chicken Chop Suey Recipe

  • Quick Glance
  • 30 M
  • 40 M
  • Serves 4

Ingredients

  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon dry sherry
  • Eight 3-inch square wonton skins, separated
  • 1 tablespoon plus 2 teaspoons canola oil
  • 1/4 teaspoon salt
  • 2 scallions (white and green parts), thinly sliced
  • 3 cloves garlic, sliced
  • 4 cups cored and thinly sliced napa cabbage
  • 3/4 cup thinly sliced celery
  • One 8-ounce can bamboo shoots, drained and cut into thin strips
  • 2 cups (about 6 ounces) fresh shiitake mushrooms, wiped clean, stems discarded, and caps thinly sliced
  • 3/4 teaspoon sugar
  • 1 cup homemade chicken stock or low-sodium canned chicken broth
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 cups cubed or shredded cooked chicken or turkey
  • 2 cups hot cooked brown rice

Directions

  • 1. Preheat the oven to 375°F (190°C).
  • 2. Toast the sesame seeds in a small dry skillet over medium-high heat, stirring frequently, until lightly colored, about 2 minutes; set aside. In a small cup, dissolve the cornstarch in the sherry; set aside.
  • 3. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of the canola oil. Season with the salt and bake until browned and crisp, 10 to 12 minutes. Transfer to a rack and set aside.
  • 4. In a large heavy skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the scallions, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until the cabbage is soft and wilted, 3 to 4 minutes. Add the sugar, 3/4 cup of the broth, the soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the remaining 1/4 cup broth.
  • 5. Add the chicken and heat through.
  • 6. Serve the chicken chop suey over the cooked brown rice and sprinkle with the sesame seeds and crush the wonton skins on top.
Hungry for more? Chow down on these:

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail