CHICKEN CHOP SUEY
Chicken Chop Suey is full of veggies and juicy chicken, with an Asian-inspired sauce!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Lunch Main Course
Time 37m
Number Of Ingredients 14
Steps:
- Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
- Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
- Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
- Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
- Serve with noodles or rice.
Nutrition Facts : Calories 209 kcal, Carbohydrate 16 g, Protein 15 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 746 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHOP SUEY RECIPE
Chopsuey Recipe is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with chicken, beef, and shrimp for extra flavor. A nutritious and an excellent vegetable dish for any special occasions.
Provided by Ed Joven
Categories Vegetable
Time 50m
Number Of Ingredients 21
Steps:
- In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
- Also prepare a bowl with water and lots of ice for your vegetable ice bath.
- Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
- Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
- Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
- Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
- Dissolve the Chicken Cube using water from the poaching liquid.
- Set aside and reserve the poaching liquid.
- Drain vegetables from the ice bath when they are cold.
- Pour and heat Canola oil in a wok or large sauce pan.
- Saute onions and garlic and cook until softened.
- Add the sliced chicken and cook for 3 minutes.
- Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
- Pour the dissolved chicken cube and mix.
- Pour 2 cups of the reserved poaching liquid and oyster sauce.
- Cover the pan and bring to a boil and cook for 5 minutes.
- Add the hardboiled quail eggs and mushrooms.
- Add the shrimp and cook for 1 minute.
- Drain the vegetables then add to the mixture
- Gently stir the veggies to combine, and cook for about 5 minutes.
- Add salt and pepper.
- Add cabbage and chinese pechay.
- Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
- Add the dissolved corn starch.
- Gently stir the Chopsuey mixture.
- Add corn starch mixture to pan, stirring gently.
- Cook for about 2 minutes until the sauce has thickened.
- Season with salt and pepper to taste.
- Remove from the sauce pan or wok and place in a serving dish.
Nutrition Facts : ServingSize 1 cup, Calories 167 kcal, Carbohydrate 9.5 g, Protein 16 g, Fat 8 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 36 mg, Sodium 560 mg, Fiber 3 g, Sugar 5 g
CHOP SUEY - CHICKEN STIR FRY
Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!
Provided by Nagi
Time 14m
Number Of Ingredients 16
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!)
Nutrition Facts : ServingSize 618 g, Calories 298 kcal, Carbohydrate 18 g, Protein 25 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1112 mg, Fiber 4 g, Sugar 5 g
CHICKEN CHOP SUEY
Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.
Provided by PICCADILLIAN
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g
RACH SHARES HER VERSION OF CHICKEN CHOP SUEY
The sauce + method Rach uses to make her version of Chicken Chop Suey are versatile enough to try with any vegetables & protein you have on hand.
Provided by Rachael Ray
Number Of Ingredients 39
Steps:
- For the chicken, thinly slice the meat on an angle
- Combine the wine or sherry and soy sauce with cornstarch to make a slurry and season chicken with pepper, if using
- Add chicken to plastic bag, add the slurry and combine, let stand until vegetables are prepped
- For the sauce, combine the ingredients in small bowl and whisk up again just before adding to dish to re-combine the starch, which may settle
- For the vegetables, heat a large nonstick skillet over medium-high heat, and add 2 tablespoons oil, 2 turns of the pan
- In batches, cook half the chicken, browning on both sides, 4 minutes total, remove, repeat
- Add remaining oil and onion and soften a couple of minutes, add the crunchy vegetables and cook to soften 3 to 4 minutes more, add leek or any leafy greens and garlic and toss 2 minutes, add bamboo, baby corn, chicken and sauce and heat through to combine 2 minutes
- Serve with thin noodles or rice
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