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.
Ingredients of Chicken chop suey
- You need 1 of Chicken Breast thinly sliced.
- Prepare 1 of salt and pepper to taste.
- It’s 1 tbsp of Stir fry sauce.
- It’s 1 tbsp of Soy sauce.
- It’s 1 tsp of Sesame seed oil.
- Prepare 1 tsp of Mined Garlic.
- It’s 1 tbsp of Olive oil.
- You need 1 of Vegetables of your choice. I use mushrooms, bells peppers, bok choy, and carotts.
- You need 1 can of Onion chopped.
- Prepare 2 slice of Stalk scallion.
Chicken chop suey is a Chinese American dish that consists of chicken, vegetables such as bean sprouts and carrots, covered in a sticky and savory sauce. Similar to our Kung Pao Chicken and General Tso's Chicken, this chicken chop suey recipe is a. Chop Suey – Chicken Stir Fry. Chop Suey is just a slightly westernised version of a classic, basic Chinese stir fry.
Chicken chop suey step by step
- season chicken with pepper and salt.
- Heat oil in a heavy bottom skillet or a wok.
- Add chicken strips and stir fry until the pink is gone from the middle.
- Add Onions, scallions and garlic and stir until they start to get soft.
- Add stir fry sauce and soy sauce while u continue to stir for another minute.
- Add your vegetables and sesame seed oil, stir, cover and simmer for 5 minutes.
Because of this, there really aren't hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour,. This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Marinade the chicken with salt, sugar, cornflour, light soy sauce and vegetable oil and mix well. In a bowl, combine the chicken broth, soy sauce, and cornstarch. In wok or large skillet over high heat, brown the mushrooms, peppers, celery, and white part of the onions in the oil.