Cantonese Chicken Chop Suey Recipes

CHICKEN CHOP SUEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

CANTONESE CHICKEN CHOP SUEY

Steps:

• Cook rice as directed on package.
• While rice is cooking, cut chicken into 1/2-inch pieces. Spray 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.
• Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
• Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.

CANTONESE CHICKEN CHOW MEIN

Steps:

• Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
• Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
• Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
• Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

CHICKEN CHOP SUEY

Steps:

• In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes., In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet., Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.

CANTONESE CHICKEN CHOP SUEY

Steps:

• Cook rice as directed on package.
• While rice is cooking, cut chicken into 1/2-inch pieces.
• Spray 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.
• Add vegetables and water to skillet.
• Heat to boiling; reduce heat to medium.
• Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
• Drain liquid.
• Stir in stir-fry sauce and honey; heat through.
• Divide rice and noodles among bowls.
• Top with chicken mixture.
• Sprinkle with cashews.

CANTONESE CHICKEN CHOP SUEY

Steps:

• Cook rice as directed on package.
• While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt. Stir-fry 4 to 6 minutes or until brown.
• Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
• Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.

CANTONESE CHICKEN CHOP SUEY

Steps:

• 1. Cook rice as directed on package.2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray12-inch nonstick skillet with cooking spray heat over mediumhighheat. Add chicken sprinkle with seasoned salt. Stir-fry4 to 6 minutes or until brown.3. Add vegetables and water to skillet. Heat to boiling reduce heatto medium. Cover and cook 5 to 7 minutes, stirring occasionally,until vegetables are crisp-tender. Stir in stir-fry sauce and honey:heat through.4. Divide rice and noodles among bowls. Top with chicken mixture.Sprinkle with cashews.1 SERVING: Calories 435 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 55mg:Sodium 1460mg Carbohydrate 58g (Dietary Fiber 4g) Protein 29g • % Daily Value: Vitamin A 100%:Vitamin C 36% Calcium 8% Iron 26% • Exchanges: 3 Starch, 2 Vegetable, 4 Lean Meat •Carbohydrate Choices: 4together time Mix things up for a little excitement on Wacky Wednesday. Serve dessert first, and pour your beverage into bowls to sip through straws. Have family members wear sunglasses or eat with their mittens on!

CANTONESE CHICKEN CHOP SUEY

Steps:

• 1. Cook rice as directed on package.2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 10-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. Heat to boiling reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey heat through. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.1 Serving: Calories 545 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 70mg Sodium 1790mg Carbohydrate 71g (Dietary Fiber 5g) Protein 37g % Daily Value: Vitamin A 62% Vitamin C 30% Calcium 8% Iron 28% Diet Exchanges: 4 Starch 3 Lean Meat, 2 Vegetable 1 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.