Chicken Chop Suey Stir Fry Recipes

CHOP SUEY - CHICKEN STIR FRY

Steps:

• Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
• Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
• Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
• Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
• Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
• Add chicken, cook for 1 minute until the surface changes from pink to white.
• Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
• Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
• Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

CHICKEN CHOP SUEY

Steps:

• In two cups of boiling water, simmer the chicken for 30 minutes. Remove chicken from the water, and let cool. Reserve the stock. When the chicken is cool enough to handle, remove the meat, chop and set aside; discard the skin and bones.
• Put the vegetable oil in a large, wide skillet set over high heat. When it is hot, add the bok choy, and cook for 1 minute, stirring constantly. Then add half the reserved stock to the pan, and cover; cook until the bok choy is crisp but still tender, about 2 minutes. Remove the cover, and continue cooking until the liquid evaporates and the bok choy browns a bit, 5 to 6 minutes. Transfer to a plate.
• Add the remaining stock and the chicken to the pan set over high heat. Heat the chicken through, then add the oyster sauce, sugar, cornstarch slurry, sesame oil and reserved bok choy; season to taste. Toss to combine, and serve immediately over rice.

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.

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.

CHICKEN CHOP SUEY RECIPE

Steps:

• Fill a medium pot with water and bring the water to a boil. Turn the heat off, add the chicken and cover the pot with a lid. Let sit for 10 minutes.
• Drain the water, place the chicken on a cutting board and slice it into bite size pieces. Set aside.
• In a large frying pan or large nonstick skillet over medium-high heat, add the oil and when the oil is hot, add the celery and bell pepper. Stir fry for about 5 minutes, until the vegetables are soft but still yielding a slight crunch.
• Add the garlic and stir fry for 30 seconds.
• Return the chicken to the pan and cook for 1 minute, until the chicken is warm.
• Add oyster sauce, soy sauce, chicken stock and sesame oil and stir well.
• Give the cornstarch and water mixture a stir and add it to the pan. Stir until the sauce thickens.
• Add the bean sprouts, toss, and turn the heat off.
• Season with a good amount of white ground pepper, transfer the dish to serving plate and serve immediately.

CHICKEN CHOP SUEY STIR-FRY

Steps:

• Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornstarch paste.
• Blanch them in warm oil, stir to separate, then remove and drain chicken.
• Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG (optional), finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.

POSH CHOPPED SUEY (FRAGRANT CHICKEN AND MUSHROOM STIR-FRY)

Steps:

• In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside.
• Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately.

CHICKEN CHOP SUEY (WITH AN EASY STIR-FRY SAUCE)

Steps:

• Cut chicken breast crosswise into thin slices (about 5mm/0.2inch). Put into a bowl.
• Add tapioca starch (or corn starch) and water. Stir well to evenly coat the chicken.
• Then add a drop of oil and mix well. Set aside.
• In a small bowl, mix all the ingredients for the sauce. Set aside.
• Heat up a wok over high heat until it smokes (see note 3). Pour in 1 tbsp of oil.
• Slide in the chicken. Transfer it out as soon as it loses the pinkness (Do not overcook). Set aside.
• Pour the remaining 1/2 tbsp of oil into the wok. Firstly fry onion and garlic over high heat until fragrant.
• Add carrot and fry for 15 seconds or so. Then snow pea and baby corn go in. Stir fry for another 20 seconds.
• Put the chicken back into the wok, along with mushroom and mung bean sprouts. Cook for 30 seconds.
• Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.
• As soon as you see the liquid thickening, transfer everything to a serving dish. Enjoy immediately with plain rice or as a topping for noodles.

POSH CHOPPED SUEY (FRAGRANT CHICKEN AND MUSHROOM STIR-FRY)

Steps:

• In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside.
• Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately.

WEEKNIGHT CHICKEN CHOP SUEY

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes., Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

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.