Vegan Gluten Free Chop Suey

Total time40 min

Prep time20 min

Cook time20 min

4.9

(6)

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Ingredients

4 servings

For the stir-fry

1 ½ lb boneless, skinless chicken breasts, thinly sliced
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 tbsp neutral oil (such as avocado 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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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