Chicken Chop Suey is an easy Chinese American dish. It’s great for using leftover vegetables!
Plus this dish is really low in points. With my Personal Points it’s only 1 point per serving.
I can serve it with cauliflower rice to keep it really low in points or regular rice, which will still be a low point meal.
Click here to view your WW Personal Points and track it on your app.
For the vegetables in my Chicken Chop Suey I used bean sprouts, celery, onion and carrots.
You could also add snow peas, bok choy or baby corn. Any vegetables you like!
If you prefer a vegetarian version you could use tofu instead of chicken and vegetable broth instead of chicken broth.
How to make Chicken Chop Suey:
Cut the boneless, skinless chicken breast into bite size pieces.
To keep this recipe low in points I reduced the amount of oil I used. Because of that I used a large nonstick skillet.
Heat the large skillet over medium heat then add the oil and chicken. Let the chicken cook until it is no longer pink.
While the chicken was cooking I cut up my vegetables. Once the chicken was done cooking I pushed it to the side and added the carrots, celery, onion and garlic. Let that cook for 4 minutes.
Add the bean sprouts and cook for 1 minute.
While the vegetables were cooking I started getting the sauce ready. In a small bowl I mixed together the chicken broth, cornstarch, soy sauce, sesame oil and rice wine vinegar.
Add the sauce to the pan and increase the heat to medium high. Once the sauce begins to simmer reduce the heat and let cook for 5 minutes.
It’s such an easy Chicken Chop Suey recipe that’s much lower in points than take out.
Yield: 4 servings (about 1 cup per serving)
Click here to view your WW Personal Points and track it on your app.
- 1 lb. boneless, skinless chicken breast
- 1 teaspoon vegetable oil
- 1/2 cup onion, sliced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cloves garlic
- 1 cup bean sprouts
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
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Cut the chicken into bite size pieces. Heat a large nonstick skillet and add the oil and chicken breast. Cook on medium heat until the chicken is no longer pink.
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Push the chicken to the side then add the carrots, celery, onion and garlic. Cook for 4 minutes. Add the bean sprouts and cook 1 more minute.
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While the vegetables are cooking add all of the sauce ingredients to a small bowl. Stir into the chicken and vegetables. Turn the heat to medium high and bring to a simmer for 5 minutes.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
Yoav Morahg
March 6, 2022 at 9:27 pmMade this tonight and it was delish!!!
keepingonpoint
March 6, 2022 at 10:57 pmThat’s great! 🙂
Ginny S.
March 10, 2022 at 7:35 pmI made this tonight and enjoyed it very much! I did add some fresh mushrooms, spinach (because I had some) and some fresh grated ginger to the sauce for extra flavor boost. Would definitely make this again!
keepingonpoint
March 11, 2022 at 11:25 amThat’s great!
Kelli Elder
March 14, 2022 at 8:12 pmOh my, so good! This recipe will be a part of our regular meal rotation. I can see adding other veggies and maybe some shrimp. Thank you!
keepingonpoint
March 15, 2022 at 10:13 amGlad you liked it!