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Sunday Suppers with Lunchbox Love – Chicken Chop Suey

This is random but I love cooked celery ! Weird, I know!  When I made this recipe this past week it reminded me how much I really do! I’m curious – do you? I’ll be making this again soon. It’s so yummy and something different! This recipe is from Mom Foodie 🙂

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  • 2 tsp oil (1 for vegetables, 1 for chicken)
  • 3 stalks of celery, sliced
  • 2-3 stalks of bok choy, chopped
  • 1/2 a large sweet onion, chopped
  • approximately 1 tsp of fresh grated ginger (I used a dash of ground ginger but I certainly prefer FRESH!)
  • 7 oz bag of fresh bean sprouts
  • 1/2 tsp sesame oil
  • 8 oz of chicken breast, sliced (I used ground turkey!)
  • 4 large button mushrooms, sliced
  • 1 1/4 cups reduced sodium chicken stock
  • 1 tsp reduced sodium soy sauce
  • 1 1/2 tbs cornstarch


  1. Preheat skillet to med-high. Add 1 tsp of oil, then toss in the celery, bok choy, and onions. Toss together then add grated fresh ginger, Stir well and continue stirring until the vegetables are just starting to soften, then add the bean sprouts. Toss and continue stir frying until the sprouts are translucent, but still a little crisp. Dump the vegetable mixture in a bowl and set aside.
  2. Put 1 tsp of oil plus 1/2 tsp of sesame oil in the skillet and add the sliced chicken. Stir fry until pink isn’t showing on the outside of the chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside.
  3. Whisk together chicken stock, soy sauce, and cornstarch. Add this mixture to the pan. Stir well and cook for 1 minute. Add the vegetables. Mix well and cook for another minute or two (while frequently stirring) until the sauce has thickened to the point of a thin gravy.
  4. Serve with rice.

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