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Chop Suey

This recipe is a great use for leftover rotisserie chicken.
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  • Level: Easy
  • Total: 36 min
  • Prep: 20 min
  • Cook: 16 min
  • Yield: 4 servings
  • Nutrition Info
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8 (3 by 3-inch) packaged Chinese wonton skins, separated

1 tablespoon plus 2 teaspoons canola oil

1/4 teaspoon salt

2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup)

3 cloves garlic, sliced

4 cups sliced napa cabbage

3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)

1 (8-ounce) can bamboo shoots, drained and julienned

2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces)

3/4 teaspoon sugar

1 cup low-sodium chicken broth

1 1/2 tablespoons low-sodium soy sauce

2 tablespoons toasted sesame oil

1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry

2 cups cubed or shredded cooked turkey or chicken

2 cups cooked brown rice

1 tablespoon toasted sesame seeds


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
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