Gluten Free Chop Suey

Total time40 min

Prep time20 min

Cook time20 min

Chop suey is one of those satisfying weeknight stir-fries that hits every note — tender chicken, crisp-tender vegetables, and a glossy, savory sauce that pulls everything together. The real trick here is tamari in place of regular soy sauce, which delivers that deep, umami-rich flavor without any wheat hiding in the bottle. Cornstarch thickens the broth-based sauce to a beautiful, clingy consistency that coats every bite of cabbage, mushroom, bean sprout, and celery. The whole thing comes together in a single skillet or wok over high heat, so you get those slightly charred, restaurant-style edges on the vegetables without a lot of fuss. Served over fluffy long-grain white rice, this makes a complete, filling meal for four that doesn't feel like a compromise in any direction. If you've been burned by store-bought sauces with mystery additives, making your own from scratch here is genuinely easy and takes about two minutes to whisk together.

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Ingredients

4 servings

For the stir-fry

1 ½ lb boneless, skinless chicken breasts, thinly sliced
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp neutral oil (such as avocado oil or canola oil), divided
3 stalks celery, sliced on the diagonal
2 cups green cabbage, thinly shredded
1 cup sliced mushrooms
2 cups bean sprouts
3 green onions, sliced (green tops only for low-fodmap; white and green for standard)
salt and pepper, to taste

For the sauce

3 tbsp tamari
1 cup chicken broth
2 tbsp cornstarch
1 tsp sesame oil
1 tsp fresh ginger, finely grated
½ tsp sugar

For serving

2 cups long-grain white rice, uncooked

Instructions

1
Cook the rice according to package directions. Keep warm while you prepare the stir-fry.
2
In a small bowl, whisk together the tamari, chicken broth, cornstarch, sesame oil, grated ginger, and sugar until the cornstarch is fully dissolved and no lumps remain. Set aside.

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