Chicken Chop Suey

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 tsp or 6g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Garlic

  Raw

  2 cloves, minced or 6g

• Celery

  Raw

  2 stalk, medium or 80g

• Carrots

  Raw

  2 medium or 122g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Cabbage

  Chinese (pak-choi), raw

  ½ head or 420g

• Cabbage

  Raw

  2 cup, chopped or 178g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Cornstarch

  ½ tbsp or 4g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Cut the chicken breasts into strips and season with salt, soy sauce, and minced garlic. Set aside.
2. Slice the celery, carrots, red bell pepper, and bok choy into strips. Coarsely shred the cabbage and chop the scallions.
3. Heat half of the vegetable oil in a frying pan. Add the celery and carrots and sauté for 3-5 minutes.
4. Add the red bell pepper, bok choy, and cabbage, and stir-fry until crunchy. Remove from the pan.
5. Add the remaining oil and sauté the scallions until transparent. Add the seasoned chicken and fry lightly until cooked through to 165°F.
6. Dissolve the cornstarch in water to form a slurry and add to the cooked chicken. Cook for another two minutes or until slightly thickened.
7. Return the cooked vegetables to the pan and toss well before serving.