Tuesday, July 9, 2013

Chicken Chop Suey

Chicken Chop Suey {Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free}  /  Delicious as it Looks

My mom used to make a version of Chicken Chop Suey when I was little. She usually made it with leftover chicken, so over time "chop suey" became synonymous with "leftovers." There's nothing worse than leftovers when you are a kid! Fortunately, the adult me loves leftovers and chop suey, both for their ease and simplicity.

Chicken Chop Suey {Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free}  /  Delicious as it Looks

This is my low-FODMAP version of Chicken Chop Suey. While I usually don't make it with leftover chicken, you certainly could. It would be the ideal dish to add rotisserie chicken to. It's also great for when you have a craving for Chinese food. Lots of tolerable veggies and lean chicken make this dish healthy. I find both carrots and a little celery to be very tolerable, as well as water chestnuts. I love the crispy, crunchy texture water chestnuts add to the dish. I hope you can enjoy them too!

Chicken Chop Suey
Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free
serves 4
Chicken Chop Suey {Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free}  /  Delicious as it Looks


4 teaspoons oil (I used grapeseed), divided

1 lb. boneless, skinless chicken breasts, cut into thin strips
salt and pepper
1 clove garlic, smashed but kept whole (to be removed later)
1 rib celery, thinly bias-cut
3 small carrots, peeled and thinly bias cut
1 1/2 cups low-FODMAP chicken broth
1/4 cup gluten-free tamari sauce
1 tablespoon dry sherry (optional)
2 tablespoons cornstarch
1 - 5 oz. can sliced water chestnuts, drained
2 green onions (green parts only), sliced


  1. Heat 2 teaspoons oil in a large skillet or wok over medium-high heat. Season chicken strips with salt and pepper. Stir-fry chicken until no longer pink inside (about 5 to 6 minutes). Remove chicken from skillet and set aside.
  2. Add the remaining 2 teaspoons oil to skillet. Stir-fry the garlic, celery and carrots until crisp-tender (about 3 to 4 minutes) over medium-high heat. Remove garlic clove and discard.
  3. Reduce heat to low. Stir in the chicken broth. In a small bowl, combine the tamari sauce, dry sherry and cornstarch. Slowly add the tamari mixture to the skillet while stirring constantly. Add the chicken back to the the skillet, along with the water chestnuts. Simmer mixture until thick and bubbly and vegetables are cooked to desired tenderness. Serve over rice with green onions sprinkled on top.