Cantonese Chicken Chop Suey Recipe

  • 1 cup uncooked long-grain rice
  • 1 pound skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1 (16 ounce) package fresh (refrigerated) stir-fry vegetables
  • 1/2 cup water
  • 1/2 cup classic-style stir-fry sauce
  • 1 tablespoon honey
  • 2 cups chow mein noodles
  • 1/4 cup cashew halves
  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray a 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
  3. Add vegetables and water to skillet and heat to boiling. Reduce heat to medium, cover and cook for 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey and heat through.
  4. Divide hot cooked rice and chow mein noodles among bowls. Top with chicken mixture, sprinkle with cashews and serve.