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This recipe is a great use for leftover rotisserie chicken.

Recipe courtesy of Ellie Krieger

Show: Healthy Appetite with Ellie Krieger

Episode: Down the Line

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Chop Suey (03:33)

Total:: 36 min
Prep:: 20 min
Cook:: 16 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

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.

My Private Notes

Name: Chop Suey
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H36M0.000S
Yield: 4 servings
Ingredients: 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

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My Private Notes

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How to Make Basil Pesto 03:48

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