Best Chestnut Chicken Chop Suey Recipes

CHICKEN CHOP SUEY

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.

CHESTNUT CHICKEN CHOP SUEY

Steps:

• Melt butter or fat in skillet; add onion, celery and green pepper.
• Brown slightly and add liquid.
• Allow vegetables to simmer in the stock until tender, about 15 minutes.
• Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
• Cook for five minutes until thickened.
• Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
• Serve hot with steamed rice.

CHOP SUEY RETRO 60'S STYLE

Steps:

• Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
• Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
• Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
• Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
• Allow to cool.
• Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
• Mom served this over rice with chow mein noodles on top and extra soy sauce.

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 A TWIST

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours., Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.

CHICKEN CHOP SUEY

Steps:

• In a large skillet, over medium heat, mix together chicken {or turkey}, celery soup, milk, soy sauce, bean drained sprouts, sour cream, parsley, and onion. Mix well until incorporated. Cook for 30 minutes - mixture should be bubbly. While cooking, make your rice. Remove from stove and serve over cooked rice. Top with Chow Mein Noodles. Drizzle with additional soy sauce if needed. (I don't, but my hubby does)

PRESSURE-COOKER CHICKEN CHOP SUEY

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts and edamame. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into meat mixture. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice.