Healthy Chop Suey

5 from 1 vote

This Healthy Chop Suey recipe is low calorie meal that is lighter than traditional Asian chop suey and it is gluten free!

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Lunch

Cuisine: Asian

Diet: Gluten Free

Servings: servings

Cut the chicken into 1-inch pieces and place in a bowl. Add the baking soda and using your fingers, mix the baking soda with the chicken. Set aside for the meat to tenderize at room temperature.
Heat a large wok or skillet to medium-high heat. Add the vegetable broth with olive oil, garlic, celery, carrots and red bell peppers. Cook 5-6 minutes then stirring frequently. Watch the veggies to ensure they do not stick. Add more broth as needed to keep them moist and cooking.
Rinse the chicken and pat it dry with papertowels then add it to the wok with the veggies adding the black pepper. Stir, reduce heat to medium and cook another 7 minutes or until cooked through.
While the chicken cooks, prepare the brown rice according to the package instructions and prepare the sauce in a small bowl.
Once the chicken is cooked, add the sauce to the pan with the drained bamboo shoots and sliced water chestnuts. Stir to combine and reduce the heat to medium-low cooking another 3-4 minutes.
Serve immediately with brown rice. Store in the refrigerator up to 5 days.

Each serving is about 1 1/2 to 2 cups. You could easily extend this to 5 or 6 servings.
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