Chicken Chop Suey #2 Recipe

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Chicken Chop Suey #2 Ingredients

1 cup to 2 c chicken parboiled and cut in, to bite-size piece
1 tbsp teriyaki sauce
1 tbsp soy sauce
2 cup divided water
1 heaping tablespoon peanut butter
1 can (14-oz) fancy mixed chinese vegetab, les
1 can (8-oz) sliced water chestnuts cut i, n half
1 can (4-oz) drained mushrooms
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflower florets
1/2 cup diagonally sliced celery

A Recipe for
Chicken Chop Suey #2

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This is a recipe for Chicken Chop Suey #2 from the recipe cookbook of Recipes-to-go (Ethnic)

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Chicken Chop Suey #2

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

Chicken Chop Suey #2 Directions

Olive oil Handful of fresh pea pods soaked in cold salted water for 30
minutes then drained & trimmed Hot boiled rice/chinese chow mein
noodles

Pour a little oil into a wok or large skillet and heat. Drop in
chicken and stir-fry until thoroughly cooked but tender. Add teriyaki
marinade and soy sauce and stir. Add 1 cup water and let mixture
simmer until it gurgles. Add peanut butter. Stir and simmer until
sauce is golden. Add remaining water, fancy mixed vegetables, water
chestnuts, mushrooms, broccoli, cauliflower, celery and pea pods and
heat through. Serve over rice and noodles.

Serves: 6

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Chicken Chop Suey #2 Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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