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
CHICKEN CHOP SUEY (WITH AN EASY STIR-FRY SAUCE)
A delicious stir-fry of tender chicken & crunchy vegetables, chicken chop suey is very easy to make. Its tasty, thick sauce works well for other stir-fries too.
Provided by Wei Guo
Categories Main Course
Time 13m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 1 serving, Calories 326 kcal
CANTONESE CHICKEN CHOP SUEY
No need to order out from the neighborhood Chinese restaurant. Just whip up this sweet-and-saucy chicken dish instead!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 2240 mg
CHICKEN CHOP SUEY
This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. -Arleen Gibson, Simcoe, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 308 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 822mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
CANTONESE CHICKEN CHOP SUEY
Adapted from an emailed Betty Crocker recipe, this is a quick and tasty Asian dish. You will need stir-fry sauce for this. Note: Make your own stir-fry vegetable combination when you mix 1 1/2 cups sliced celery, 1 1/4 cups sliced carrot, 3/4 cup snow pea pods and 1/2 cup coarsely chopped onion.
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 509.8, Fat 13.9, SaturatedFat 2.4, Cholesterol 65.8, Sodium 789.2, Carbohydrate 61.8, Fiber 1.8, Sugar 6.7, Protein 33.2
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