This recipe is a great use for leftover rotisserie chicken.
Total:
36 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
36 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.

In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

IDEAS YOU'LL LOVE

American Chop Suey

Recipe courtesy of Red Arrow Diner

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Stuffed Baked Pork Chops

Recipe courtesy of Michele Urvater

Smothered Pork Chops

Recipe courtesy of Ree Drummond

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking