Cashew Chicken Chop Suey
Submitted by 81861
Microwave cashew chicken chop suey with bean sprouts, water chestnuts, bamboo shoots, and mushrooms in a ginger-soy sauce. A quick Chinese-American classic on the table in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minChop suey gets a speedy weeknight makeover thanks to the microwave. Chicken breasts cook right alongside celery and onion in a savory ginger-soy sauce, then get loaded up with crunchy bean sprouts, water chestnuts, bamboo shoots, and sliced mushrooms.
A cornstarch slurry pulls the sauce together into that glossy, clingy coating you know from your favorite takeout spot.
Top it with roasted cashews for that salty crunch, spoon it over steamed rice, and congratulate yourself on skipping the delivery fee.
Pro Tips
- Stir the casserole at least twice during cooking so the chicken cooks evenly and nothing dries out at the edges.
- Add the cashews right before serving so they stay crunchy. They’ll go soft fast if they sit in the sauce.
- Fresh bean sprouts make a real difference here. They bring a snap that canned sprouts just can’t match.
- For stovetop, sear the chicken in a hot wok first, then follow the same ingredient order. It’ll work just as well.
Ingredients
Directions
Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish.
Mix well. Cover. Microwave at HIGH (100%) 5 to 8 minutes or until vegetables are tender and chicken is no longer pink, stirring twice.
Blend cornstarch and water in 1 cup measuring cup.
Add to casserole dish.
Stir in remaining ingredients (except cashews).
To thicken, microwave uncovered at HIGH (100%) 15 to 19 minutes or until mixture is thickened and translucent, stirring 2 or 3 times.
Serve over hot cooked rice.
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