To be honest, I had completely forgotten that my mom used to make this until Kyle asked me to make "American Chop Suey," a dish his mom used to serve that involved elbow macaroni, ground beef, onions, and canned tomato sauce...and that's it. gag. It's like a homemade version of Hamburger Helper and while I did try it once because I couldn't say I didn't like it without trying it, I vowed to never make it again.
OK, so I got a little off topic there...Kyle's request for his mom's meal jogged my memory and I had my mom make a copy of her recipe for me. This meal is a great way to use up leftover chicken and gravy and I often make it with leftovers from a Sunday roast chicken. It's so easy to make and usually fulfills my craving for Chinese food but is so much healthier. I serve it over rice or spaghetti (this time I used penne because I was out of spaghetti) and top it with a few crunchy noodles.
Chicken Chow Mein/Chop Suey
- 1 tbsp olive oil
- 2-3 stalks celery, chopped small
- 1 carrot, peeled and julienned
- 1 1/2 medium onions
- 3/4 cup bean sprouts, washed and drained
- 1 1/2 cups chicken gravy (either homemade, jarred, or a combo of both)
- 1 chicken bouillon cube plus 1/2 cup water (I use 3/4 cup chicken stock)
- a good pinch of salt, freshly ground pepper, and garlic powder
- 1/4 tsp ground ginger
- 1 - 2 tsp reduced-sodium soy sauce (I used more like 2 tbsp)
- 1 tbsp sugar or molasses (I use sugar)
- 1 tsp gravy master if you don't use molasses
- 1 1/2 cups diced or nearly shredded cooked chicken (or pork)
- 1 tbsp cornstarch mixed with 2 tbsp water (if needed)
- In a large non-stick frying pan, heat oil over medium-high heat, then add celery and carrot and cook for 5 minutes. Add onions and cook for 3-5 minutes, or until everything starts to soften.
- Add bean sprouts and stir to combine. Turn heat to medium-low. Add gravy and bouillon cube and water or chicken stock. Add salt, pepper, garlic powder, ginger, and soy sauce. Stir to combine and cook for 5 minutes.
- Stir in sugar or molasses and gravy master (again, if not using molasses). Cook for 3 minutes or until sauce is bubbly.
- Add in chicken (or pork) and cook until chicken is heated through and sauce is thick. If sauce doesn't thicken, add the cornstarch.
- Serve over rice or pasta. Freezes well (without pasta).
Prep time: 5-8 minutes
Cook time: 15-20 minutes