Chicken or Turkey Chop Suey USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Chicken or Turkey Chop Suey consists of diced chicken or turkey combined with vegetables, including fresh snow peas and corn, cooked in chicken broth–based sauce. This dish may be served over brown rice.
CACFP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides 2 oz equivalent meat and ¹⁄4 cup vegetable.
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Ingredients
 

25 Servings

    Weight

    • - - Chicken, broth, low-sodium
    • - - Soy sauce, low-sodium
    • - - Black pepper, ground
    • - - Garlic powder
    • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
    • 8 oz *Onions, fresh, chopped ¼"
    • 4¹⁄2 oz Cornstarch
    • - - Water
    • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
    • - - OR
    • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
    • 8 oz Snow peas, frozen, cooked
    • - - (Optional) Cooking Rice USDA Recipe for CACFP

    Measure

    • 2½ qt Chicken broth, low-sodium
    • ½ cup Soy sauce, low-sodium
    • ½ tsp Black pepper, ground
    • ½ tsp Garlic powder
    • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
    • 1½ cups *Onions, fresh, chopped ¹⁄4"
    • ¾ cup Cornstarch
    • ¾ cup Water
    • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
    • - - OR
    • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
    • 1½ cups Snow peas, frozen, cooked
    • - - (Optional) Cooking Rice USDA Recipe for CACFP

    50 Servings

      Weight

      • - - Chicken broth, low-sodium
      • - - Soy sauce, low-sodium
      • - - Black pepper, ground
      • - - Garlic powder
      • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
      • 1 lb *Onions, fresh, chopped ¹⁄4"
      • 9 oz Cornstarch
      • - - Water
      • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
      • - - OR
      • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
      • 1 lb Snow peas, frozen, cooked
      • - - (Optional) Cooking Rice USDA Recipe for CACFP

      Measure

      • 1 gal 1 qt Chicken broth, low-sodium
      • 1 cup Soy sauce, low-sodium
      • 1 tsp Black pepper, ground
      • 1 tsp Garlic powder
      • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
      • 3 cups *Onions, fresh, chopped ¹⁄4
      • 1½ cups Cornstarch
      • 1½ cups Water
      • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
      • - - OR
      • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
      • 3 cups Snow peas, frozen, cooked
      • - - (Optional) Cooking Rice USDA Recipe for CACFP

      Quantity
       

      25 Servings

        Weight

        • - - Chicken, broth, low-sodium
        • - - Soy sauce, low-sodium
        • - - Black pepper, ground
        • - - Garlic powder
        • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
        • 8 oz *Onions, fresh, chopped ¼"
        • 4¹⁄2 oz Cornstarch
        • - - Water
        • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
        • - - OR
        • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
        • 8 oz Snow peas, frozen, cooked
        • - - (Optional) Cooking Rice USDA Recipe for CACFP

        Measure

        • 2½ qt Chicken broth, low-sodium
        • ½ cup Soy sauce, low-sodium
        • ½ tsp Black pepper, ground
        • ½ tsp Garlic powder
        • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
        • 1½ cups *Onions, fresh, chopped ¹⁄4"
        • ¾ cup Cornstarch
        • ¾ cup Water
        • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
        • - - OR
        • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
        • 1½ cups Snow peas, frozen, cooked
        • - - (Optional) Cooking Rice USDA Recipe for CACFP

        50 Servings

          Weight

          • - - Chicken broth, low-sodium
          • - - Soy sauce, low-sodium
          • - - Black pepper, ground
          • - - Garlic powder
          • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
          • 1 lb *Onions, fresh, chopped ¹⁄4"
          • 9 oz Cornstarch
          • - - Water
          • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
          • - - OR
          • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
          • 1 lb Snow peas, frozen, cooked
          • - - (Optional) Cooking Rice USDA Recipe for CACFP

          Measure

          • 1 gal 1 qt Chicken broth, low-sodium
          • 1 cup Soy sauce, low-sodium
          • 1 tsp Black pepper, ground
          • 1 tsp Garlic powder
          • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
          • 3 cups *Onions, fresh, chopped ¹⁄4
          • 1½ cups Cornstarch
          • 1½ cups Water
          • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
          • - - OR
          • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
          • 3 cups Snow peas, frozen, cooked
          • - - (Optional) Cooking Rice USDA Recipe for CACFP

          Ingredients
           

          25 Servings

            Weight

            • - - Chicken, broth, low-sodium
            • - - Soy sauce, low-sodium
            • - - Black pepper, ground
            • - - Garlic powder
            • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
            • 8 oz *Onions, fresh, chopped ¼"
            • 4¹⁄2 oz Cornstarch
            • - - Water
            • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
            • - - OR
            • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
            • 8 oz Snow peas, frozen, cooked
            • - - (Optional) Cooking Rice USDA Recipe for CACFP

            Measure

            • 2½ qt Chicken broth, low-sodium
            • ½ cup Soy sauce, low-sodium
            • ½ tsp Black pepper, ground
            • ½ tsp Garlic powder
            • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
            • 1½ cups *Onions, fresh, chopped ¹⁄4"
            • ¾ cup Cornstarch
            • ¾ cup Water
            • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
            • - - OR
            • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
            • 1½ cups Snow peas, frozen, cooked
            • - - (Optional) Cooking Rice USDA Recipe for CACFP

            50 Servings

              Weight

              • - - Chicken broth, low-sodium
              • - - Soy sauce, low-sodium
              • - - Black pepper, ground
              • - - Garlic powder
              • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
              • 1 lb *Onions, fresh, chopped ¹⁄4"
              • 9 oz Cornstarch
              • - - Water
              • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
              • - - OR
              • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
              • 1 lb Snow peas, frozen, cooked
              • - - (Optional) Cooking Rice USDA Recipe for CACFP

              Measure

              • 1 gal 1 qt Chicken broth, low-sodium
              • 1 cup Soy sauce, low-sodium
              • 1 tsp Black pepper, ground
              • 1 tsp Garlic powder
              • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
              • 3 cups *Onions, fresh, chopped ¹⁄4
              • 1½ cups Cornstarch
              • 1½ cups Water
              • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
              • - - OR
              • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
              • 3 cups Snow peas, frozen, cooked
              • - - (Optional) Cooking Rice USDA Recipe for CACFP

              Quantity
               

              25 Servings

                Weight

                • - - Chicken, broth, low-sodium
                • - - Soy sauce, low-sodium
                • - - Black pepper, ground
                • - - Garlic powder
                • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
                • 8 oz *Onions, fresh, chopped ¼"
                • 4¹⁄2 oz Cornstarch
                • - - Water
                • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                • - - OR
                • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                • 8 oz Snow peas, frozen, cooked
                • - - (Optional) Cooking Rice USDA Recipe for CACFP

                Measure

                • 2½ qt Chicken broth, low-sodium
                • ½ cup Soy sauce, low-sodium
                • ½ tsp Black pepper, ground
                • ½ tsp Garlic powder
                • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
                • 1½ cups *Onions, fresh, chopped ¹⁄4"
                • ¾ cup Cornstarch
                • ¾ cup Water
                • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                • - - OR
                • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                • 1½ cups Snow peas, frozen, cooked
                • - - (Optional) Cooking Rice USDA Recipe for CACFP

                50 Servings

                  Weight

                  • - - Chicken broth, low-sodium
                  • - - Soy sauce, low-sodium
                  • - - Black pepper, ground
                  • - - Garlic powder
                  • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                  • 1 lb *Onions, fresh, chopped ¹⁄4"
                  • 9 oz Cornstarch
                  • - - Water
                  • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                  • - - OR
                  • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                  • 1 lb Snow peas, frozen, cooked
                  • - - (Optional) Cooking Rice USDA Recipe for CACFP

                  Measure

                  • 1 gal 1 qt Chicken broth, low-sodium
                  • 1 cup Soy sauce, low-sodium
                  • 1 tsp Black pepper, ground
                  • 1 tsp Garlic powder
                  • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                  • 3 cups *Onions, fresh, chopped ¹⁄4
                  • 1½ cups Cornstarch
                  • 1½ cups Water
                  • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                  • - - OR
                  • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                  • 3 cups Snow peas, frozen, cooked
                  • - - (Optional) Cooking Rice USDA Recipe for CACFP
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Chicken, broth, low-sodium
                    • - - Soy sauce, low-sodium
                    • - - Black pepper, ground
                    • - - Garlic powder
                    • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
                    • 8 oz *Onions, fresh, chopped ¼"
                    • 4¹⁄2 oz Cornstarch
                    • - - Water
                    • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                    • - - OR
                    • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                    • 8 oz Snow peas, frozen, cooked
                    • - - (Optional) Cooking Rice USDA Recipe for CACFP

                    Measure

                    • 2½ qt Chicken broth, low-sodium
                    • ½ cup Soy sauce, low-sodium
                    • ½ tsp Black pepper, ground
                    • ½ tsp Garlic powder
                    • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
                    • 1½ cups *Onions, fresh, chopped ¹⁄4"
                    • ¾ cup Cornstarch
                    • ¾ cup Water
                    • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                    • - - OR
                    • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                    • 1½ cups Snow peas, frozen, cooked
                    • - - (Optional) Cooking Rice USDA Recipe for CACFP

                    50 Servings

                      Weight

                      • - - Chicken broth, low-sodium
                      • - - Soy sauce, low-sodium
                      • - - Black pepper, ground
                      • - - Garlic powder
                      • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                      • 1 lb *Onions, fresh, chopped ¹⁄4"
                      • 9 oz Cornstarch
                      • - - Water
                      • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                      • - - OR
                      • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                      • 1 lb Snow peas, frozen, cooked
                      • - - (Optional) Cooking Rice USDA Recipe for CACFP

                      Measure

                      • 1 gal 1 qt Chicken broth, low-sodium
                      • 1 cup Soy sauce, low-sodium
                      • 1 tsp Black pepper, ground
                      • 1 tsp Garlic powder
                      • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                      • 3 cups *Onions, fresh, chopped ¹⁄4
                      • 1½ cups Cornstarch
                      • 1½ cups Water
                      • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                      • - - OR
                      • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                      • 3 cups Snow peas, frozen, cooked
                      • - - (Optional) Cooking Rice USDA Recipe for CACFP

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Chicken, broth, low-sodium
                        • - - Soy sauce, low-sodium
                        • - - Black pepper, ground
                        • - - Garlic powder
                        • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
                        • 8 oz *Onions, fresh, chopped ¼"
                        • 4¹⁄2 oz Cornstarch
                        • - - Water
                        • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                        • - - OR
                        • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                        • 8 oz Snow peas, frozen, cooked
                        • - - (Optional) Cooking Rice USDA Recipe for CACFP

                        Measure

                        • 2½ qt Chicken broth, low-sodium
                        • ½ cup Soy sauce, low-sodium
                        • ½ tsp Black pepper, ground
                        • ½ tsp Garlic powder
                        • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
                        • 1½ cups *Onions, fresh, chopped ¹⁄4"
                        • ¾ cup Cornstarch
                        • ¾ cup Water
                        • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                        • - - OR
                        • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                        • 1½ cups Snow peas, frozen, cooked
                        • - - (Optional) Cooking Rice USDA Recipe for CACFP

                        50 Servings

                          Weight

                          • - - Chicken broth, low-sodium
                          • - - Soy sauce, low-sodium
                          • - - Black pepper, ground
                          • - - Garlic powder
                          • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                          • 1 lb *Onions, fresh, chopped ¹⁄4"
                          • 9 oz Cornstarch
                          • - - Water
                          • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                          • - - OR
                          • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                          • 1 lb Snow peas, frozen, cooked
                          • - - (Optional) Cooking Rice USDA Recipe for CACFP

                          Measure

                          • 1 gal 1 qt Chicken broth, low-sodium
                          • 1 cup Soy sauce, low-sodium
                          • 1 tsp Black pepper, ground
                          • 1 tsp Garlic powder
                          • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                          • 3 cups *Onions, fresh, chopped ¹⁄4
                          • 1½ cups Cornstarch
                          • 1½ cups Water
                          • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                          • - - OR
                          • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                          • 3 cups Snow peas, frozen, cooked
                          • - - (Optional) Cooking Rice USDA Recipe for CACFP
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Chicken, broth, low-sodium
                            • - - Soy sauce, low-sodium
                            • - - Black pepper, ground
                            • - - Garlic powder
                            • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
                            • 8 oz *Onions, fresh, chopped ¼"
                            • 4¹⁄2 oz Cornstarch
                            • - - Water
                            • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                            • - - OR
                            • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                            • 8 oz Snow peas, frozen, cooked
                            • - - (Optional) Cooking Rice USDA Recipe for CACFP

                            Measure

                            • 2½ qt Chicken broth, low-sodium
                            • ½ cup Soy sauce, low-sodium
                            • ½ tsp Black pepper, ground
                            • ½ tsp Garlic powder
                            • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
                            • 1½ cups *Onions, fresh, chopped ¹⁄4"
                            • ¾ cup Cornstarch
                            • ¾ cup Water
                            • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                            • - - OR
                            • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                            • 1½ cups Snow peas, frozen, cooked
                            • - - (Optional) Cooking Rice USDA Recipe for CACFP

                            50 Servings

                              Weight

                              • - - Chicken broth, low-sodium
                              • - - Soy sauce, low-sodium
                              • - - Black pepper, ground
                              • - - Garlic powder
                              • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                              • 1 lb *Onions, fresh, chopped ¹⁄4"
                              • 9 oz Cornstarch
                              • - - Water
                              • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                              • - - OR
                              • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                              • 1 lb Snow peas, frozen, cooked
                              • - - (Optional) Cooking Rice USDA Recipe for CACFP

                              Measure

                              • 1 gal 1 qt Chicken broth, low-sodium
                              • 1 cup Soy sauce, low-sodium
                              • 1 tsp Black pepper, ground
                              • 1 tsp Garlic powder
                              • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                              • 3 cups *Onions, fresh, chopped ¹⁄4
                              • 1½ cups Cornstarch
                              • 1½ cups Water
                              • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                              • - - OR
                              • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                              • 3 cups Snow peas, frozen, cooked
                              • - - (Optional) Cooking Rice USDA Recipe for CACFP

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Chicken, broth, low-sodium
                                • - - Soy sauce, low-sodium
                                • - - Black pepper, ground
                                • - - Garlic powder
                                • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
                                • 8 oz *Onions, fresh, chopped ¼"
                                • 4¹⁄2 oz Cornstarch
                                • - - Water
                                • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                                • - - OR
                                • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                                • 8 oz Snow peas, frozen, cooked
                                • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                Measure

                                • 2½ qt Chicken broth, low-sodium
                                • ½ cup Soy sauce, low-sodium
                                • ½ tsp Black pepper, ground
                                • ½ tsp Garlic powder
                                • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
                                • 1½ cups *Onions, fresh, chopped ¹⁄4"
                                • ¾ cup Cornstarch
                                • ¾ cup Water
                                • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                • - - OR
                                • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                • 1½ cups Snow peas, frozen, cooked
                                • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                50 Servings

                                  Weight

                                  • - - Chicken broth, low-sodium
                                  • - - Soy sauce, low-sodium
                                  • - - Black pepper, ground
                                  • - - Garlic powder
                                  • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                  • 1 lb *Onions, fresh, chopped ¹⁄4"
                                  • 9 oz Cornstarch
                                  • - - Water
                                  • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                  • - - OR
                                  • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                  • 1 lb Snow peas, frozen, cooked
                                  • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                  Measure

                                  • 1 gal 1 qt Chicken broth, low-sodium
                                  • 1 cup Soy sauce, low-sodium
                                  • 1 tsp Black pepper, ground
                                  • 1 tsp Garlic powder
                                  • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                  • 3 cups *Onions, fresh, chopped ¹⁄4
                                  • 1½ cups Cornstarch
                                  • 1½ cups Water
                                  • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                  • - - OR
                                  • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                  • 3 cups Snow peas, frozen, cooked
                                  • - - (Optional) Cooking Rice USDA Recipe for CACFP
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Chicken, broth, low-sodium
                                    • - - Soy sauce, low-sodium
                                    • - - Black pepper, ground
                                    • - - Garlic powder
                                    • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
                                    • 8 oz *Onions, fresh, chopped ¼"
                                    • 4¹⁄2 oz Cornstarch
                                    • - - Water
                                    • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                                    • - - OR
                                    • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                                    • 8 oz Snow peas, frozen, cooked
                                    • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                    Measure

                                    • 2½ qt Chicken broth, low-sodium
                                    • ½ cup Soy sauce, low-sodium
                                    • ½ tsp Black pepper, ground
                                    • ½ tsp Garlic powder
                                    • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
                                    • 1½ cups *Onions, fresh, chopped ¹⁄4"
                                    • ¾ cup Cornstarch
                                    • ¾ cup Water
                                    • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                    • - - OR
                                    • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                    • 1½ cups Snow peas, frozen, cooked
                                    • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                    50 Servings

                                      Weight

                                      • - - Chicken broth, low-sodium
                                      • - - Soy sauce, low-sodium
                                      • - - Black pepper, ground
                                      • - - Garlic powder
                                      • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                      • 1 lb *Onions, fresh, chopped ¹⁄4"
                                      • 9 oz Cornstarch
                                      • - - Water
                                      • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                      • - - OR
                                      • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                      • 1 lb Snow peas, frozen, cooked
                                      • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                      Measure

                                      • 1 gal 1 qt Chicken broth, low-sodium
                                      • 1 cup Soy sauce, low-sodium
                                      • 1 tsp Black pepper, ground
                                      • 1 tsp Garlic powder
                                      • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                      • 3 cups *Onions, fresh, chopped ¹⁄4
                                      • 1½ cups Cornstarch
                                      • 1½ cups Water
                                      • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                      • - - OR
                                      • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                      • 3 cups Snow peas, frozen, cooked
                                      • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Chicken, broth, low-sodium
                                        • - - Soy sauce, low-sodium
                                        • - - Black pepper, ground
                                        • - - Garlic powder
                                        • 2 lb 2 oz *Celery, fresh, diced ½" (cut at an angle)
                                        • 8 oz *Onions, fresh, chopped ¼"
                                        • 4¹⁄2 oz Cornstarch
                                        • - - Water
                                        • 3 lb 3 oz Chicken, frozen, cooked, diced, thawed ½" pieces
                                        • - - OR
                                        • 3 lb 3 oz Turkey, frozen, cooked, diced, thawed ½" pieces
                                        • 8 oz Snow peas, frozen, cooked
                                        • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                        Measure

                                        • 2½ qt Chicken broth, low-sodium
                                        • ½ cup Soy sauce, low-sodium
                                        • ½ tsp Black pepper, ground
                                        • ½ tsp Garlic powder
                                        • 1 qt 2¾ cups *Celery, fresh, diced ½" (cut at an angle)
                                        • 1½ cups *Onions, fresh, chopped ¹⁄4"
                                        • ¾ cup Cornstarch
                                        • ¾ cup Water
                                        • 2 qt 3 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                        • - - OR
                                        • 2 qt 3 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                        • 1½ cups Snow peas, frozen, cooked
                                        • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                        50 Servings

                                          Weight

                                          • - - Chicken broth, low-sodium
                                          • - - Soy sauce, low-sodium
                                          • - - Black pepper, ground
                                          • - - Garlic powder
                                          • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                          • 1 lb *Onions, fresh, chopped ¹⁄4"
                                          • 9 oz Cornstarch
                                          • - - Water
                                          • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                          • - - OR
                                          • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                          • 1 lb Snow peas, frozen, cooked
                                          • - - (Optional) Cooking Rice USDA Recipe for CACFP

                                          Measure

                                          • 1 gal 1 qt Chicken broth, low-sodium
                                          • 1 cup Soy sauce, low-sodium
                                          • 1 tsp Black pepper, ground
                                          • 1 tsp Garlic powder
                                          • 3 qt 1½ cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                          • 3 cups *Onions, fresh, chopped ¹⁄4
                                          • 1½ cups Cornstarch
                                          • 1½ cups Water
                                          • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                          • - - OR
                                          • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                          • 3 cups Snow peas, frozen, cooked
                                          • - - (Optional) Cooking Rice USDA Recipe for CACFP
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine broth, soy sauce, pepper, and garlic powder in a large stock pot. Bring to a boil.
                                          • Add celery and onions. Reduce heat to low and simmer uncovered for 10–12 minutes. Set aside for step 4.
                                          • Combine cornstarch and water in a small bowl. Stir.
                                          • Add cornstarch mixture to broth mixture. Stir well. Simmer uncovered over medium heat until thickened for 6–8 minutes.
                                          • Add chicken and snow peas. Continue to simmer over medium heat, uncovered, for 3–5 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for 15 seconds.
                                          • Pour into a steam table pan (12" x 20" x 4").
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion with 6 fl oz spoodle (³⁄4 cup).
                                          • (Optional) Serve over cooked rice. See Cooking Rice USDA Recipe for CACFP for ingredients and directions.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chicken or Turkey Chop Suey USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ³⁄4 cup (6 fl oz spoodle)
                                          Calories 133 Calories from Fat 36
                                          % Daily Value*
                                          Total Fat 4g6%
                                          Saturated Fat 1g6%
                                          Cholesterol 38mg13%
                                          Sodium 269mg12%
                                          Potassium 134mg4%
                                          Total Carbohydrate 9g3%
                                          Dietary Fiber 1g4%
                                          Total Sugars 2g2%
                                          Protein 14g28%
                                          Vitamin D 0IU0%
                                          Calcium 22mg2%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 10 oz
                                          Celery: 2 lb 9 oz
                                          50 Servings:
                                          Mature onions: 1 lb 4 oz
                                          Celery: 5 lb 2 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          About 10 lb
                                          About 1 gal 1 qt/1 steam table pan
                                          (12" x 20" x 4")
                                          50 Servings:
                                          About 20 lb
                                          About 2 gal 2 qt/2 steam table pan
                                          (12" x 20" x 4")