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Cantonese Chicken Chop Suey

Cantonese Chicken Chop Suey

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Betty Crocker(R)

No need to order out from the neighborhood Chinese restaurant. Just whip up this sweet-and-saucy chicken dish instead!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 606 kcal
  • 30%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet


  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.
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This recipe was excellent! Fast, Easy, and Delicious. I took the left-overs to work the next day for lunch and it was even better! Everyone in the office wanted to know what smelled so good! This receipe is on my personal top 10!


This wasn't all that good. My husband picked the chicken out of it, and that was all that he ate. This recipe is better with pork or beef, and instead of using the honey and stir fry sauce you can just use soy sauce and get the same flavor..


I rated this recipe average quickness and easiness because I cut up my vegetables instead of using the store's ready cut ones. It's a very "good for you recipe," and full of texture! I wonder if it would be at best, if you add some sliced ginger to remove the excess veggie taste...if that's what ginger is truly used for.