Cantonese Chicken Chop Suey Recipes

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CHICKEN CHOP SUEY



Chicken Chop Suey image

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

1 teaspoon olive oil, divided
4 boneless, skinless chicken thighs, cut into small pieces
1 large green bell pepper, cut into strips
1 large onion, sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy, thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch

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)



Chicken Chop Suey (with an easy stir-fry sauce) image

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

1 piece chicken breast, about 180g/6.3oz
½ tbsp tapioca starch, or cornstarch
1 pinch salt
1 tbsp water
1 drop cooking oil
1 tbsp light soy sauce
½ tbsp dark soy sauce
2 tbsp oyster sauce (see note 1)
½ tsp sesame oil
1 tbsp tapioca starch, or cornstarch (see note 2)
1 pinch salt
¼ tsp ground white pepper
4 tbsp water
½ onion, sliced
2 cloves garlic, sliced
1 small carrot, thinly sliced
1 handful snow peas (mangetout), strings removed
3 baby corn, diagonally sliced
3 button mushroom, sliced
1 handful mung bean sprouts
1½ tbsp neutral cooking oil, divided

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



Cantonese Chicken Chop Suey image

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

1 cup uncooked regular long-grain rice
1 pound boneless skinless chicken breast halves
1/2 teaspoon peppered seasoned salt or 1/4 teaspoon salt
1 bag (1 pound) fresh stir-fry vegetables (4 cups)
1/2 cup water
1/2 cup classic-style stir-fry sauce
1 tablespoon honey
2 cups chow mein noodles
1/4 cup cashew pieces

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



Chicken Chop Suey image

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

3 tablespoons reduced-sodium soy sauce
1 tablespoon dark brown sugar
1 pound boneless skinless chicken breast, thinly sliced
3 medium onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil
6 celery ribs with leaves, cut into 1/2-inch pieces
1/2 pound small fresh mushrooms
1 large green pepper, cut into 1-inch pieces
4-1/2 teaspoons cornstarch
1 cup water
2 cups canned bean sprouts
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

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



Cantonese Chicken Chop Suey image

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

1 cup uncooked long-grain rice
1 lb boneless skinless chicken breast half
1/4 teaspoon salt
1 (1 lb) bag stir fry vegetables (fresh or frozen - 4 cups, see note)
1/2 cup water
1/2 cup stir-fry sauce
1 tablespoon honey
2 cups chow mein noodles
1/4 cup cashew pieces

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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