Kate’s Chicken Chop Suey

INGREDIENTS
2 cups shredded cooked chicken
1/2-1 whole head of green cabbage shredded
2 stalks celery, sliced thin
1 cup shitake mushrooms chopped
1 can water chestnuts
1 cup bean sprouts
2 scallions
6 wonton wrappers (optional)
3 cloves of garlic
1 cup chicken broth
1 tablespoon rice wine or cooking sherry
1-2 tbsp sesame oil
2 tbsp low sodium soy sauce
METHOD: Heat oven to 375. Lay wonton wrappers out on a cookie sheet and brush with oil and a sprinkle of salt. Bake for about 10 mins but check on them as they tend to burn quickly. Heat a wok or large skillet with safflower/olive oil. Toss in all of the vegetables and season with salt and pepper. Cook until cabbage is soft. Add in the chicken broth, soy sauce, and rice wine and sesame oil. Cook 3 mins and then add the chicken and heat through. Crumble the baked wonton wrappers on top and serve. This is delicious over quinoa and is also great the next day.
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 10 Minutes

 

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