Gluten-Free Classic Chicken Chop Suey

Enjoy a wholesome twist on a takeout favorite with this **Gluten-Free Classic Chicken Chop Suey**, a vibrant medley of fresh vegetables, tender chicken, and a savory, thickened tamari sauce. This quick and easy stir-fry recipe is packed with flavor thanks to aromatic garlic, ginger, and sesame oil, while staying entirely gluten-free with the use of tamari and cornstarch. Featuring crisp bean sprouts, colorful bell peppers, and crunchy celery, this dish is as visually appealing as it is delicious. Ready in just 40 minutes, it’s perfect for a weeknight dinner and can be served over rice or enjoyed on its own for a low-carb option. Elevate your home cooking with this healthier, homemade alternative to classic chicken chop suey!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 2 tablespoons Cornstarch
• 4 tablespoons Tamari sauce (gluten-free soy sauce)
• 1 cup Chicken broth (gluten-free)
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 1 large Onion
• 1 medium Red bell pepper
• 3 stalks Celery
• 1 large Carrot
• 2 cups Bean sprouts
• 3 stalks Green onions
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the chicken breast into thin strips and place them in a bowl.

Step 2

Add 1 tablespoon of cornstarch and 2 tablespoons of tamari sauce to the chicken and mix well. Let it marinate for about 10 minutes.

Step 3

Peel and mince the garlic cloves and ginger.

Step 4

In a small bowl, mix the remaining 1 tablespoon of cornstarch with 1/4 cup of chicken broth and set aside.

Step 5

Peel and slice the onion into thin wedges. Cut the red bell pepper into thin strips. Slice the celery and carrot diagonally into thin pieces.

Step 6

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Step 7

Add the marinated chicken to the skillet and stir-fry for about 5 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.

Step 8

In the same skillet, add the sesame oil and sauté the minced garlic and ginger for about 30 seconds until fragrant.

Step 9

Add the onion, red bell pepper, celery, and carrot to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.

Step 10

Return the chicken to the skillet and add the remaining 2 tablespoons of tamari sauce and 3/4 cup of chicken broth.

Step 11

Stir in the cornstarch mixture and bring the sauce to a simmer. Cook for about 2 minutes until the sauce thickens.

Step 12

Add the bean sprouts and sliced green onions. Stir everything together and cook for another 2 minutes.

Step 13

Season with salt and black pepper to taste, then remove from heat.

Step 14

Serve the chicken chop suey hot over rice or as is for a lighter option.

Nutrition Facts

Serving size	(1528.6g)

Amount per serving	% Daily Value*
Calories	1426.5

Total Fat 60.0g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 25.2g
Cholesterol 430mg	0%
Sodium 7542.6mg	0%
Total Carbohydrate 71.9g	0%
Dietary Fiber 13.1g	0%
Total Sugars 25.3g
Protein 160.8g	0%

Vitamin D 0IU	0%
Calcium 237.9mg	0%
Iron 7.2mg	0%
Potassium 2966.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 43.7%

Carbs: 19.6%