Difference between revisions of "Chicken Chop Suey I"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
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* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
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# Heat [[butter]] in large skillet. | # Heat [[butter]] in large skillet. | ||
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[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
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[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
Latest revision as of 11:46, 15 July 2012
Description
Makes 6 servings
Ingredients
- 1½ pounds skinned and boned chicken breasts
- 2 tablespoons butter or margarine
- 2 cups diagonally sliced celery
- 2 cups sliced onions
- 2 cups coarsely chopped fresh spinach
- 1 x 16-ounce can fancy mixed Chinese vegetables, drained
- 1½ tablespoons cornstarch
- 1½ cups chicken broth
- ¼ cup soy sauce
- salt and ground black pepper to taste
- 3 cups hot cooked rice
Procedures
- Cut chicken in thin strips.
- Heat butter in large skillet.
- Add chicken and cook, stirring, about 3 minutes.
- Add celery, onions, spinach and Chinese vegetables; cook only until tender crisp.
- Mix cornstarch with chicken broth; add to chicken mixture.
- Cook, stirring, until clear and thickened.
- Stir in soy sauce.
- Season to taste.
- Serve over fluffy rice.
