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Chicken Chop Suey
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Yield: 4 servings (about 1 cup per serving)

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  • 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
For the sauce:
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons reduced sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine vinegar
  1. 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.

  2. 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.

  3. 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.