Chop Suey Chicken Stir Fry Recipes

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

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 (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.

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.