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
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
CHICKEN CHOP SUEY WITH A TWIST
If you're in for a busy evening, here's a great way to ensure you can still have a healthful supper. It's tasty and traditional, and easy, too!
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 9 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 739mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
PORK, BEEF OR CHICKEN CHOP SUEY
This is a wonderful recipe to use leftover meat, and so easy to make!...you can even add in cooked shrimp! You can use fresh mushrooms but they will have to be cooked first to release their moisture.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine soy sauce, corn syrup (or brown sugar) and mix together with the cooked meat; let stand for 30 minutes.
- Mix/whisk the cornstarch with cold water (or COLD chicken broth) and set aside.
- Heat the oil in a wok or large skillet until hot.
- Add in onions slices; stir-fry for 2 minutes.
- Add in garlic and sliced vegetables; stir-fry for 2 minutes.
- Add in the meat mixture; stir-fry for 2 minutes.
- Add in the cornstarch mixture; stir for 2 minutes.
- Add in the bean sprouts and cook, stirring for about 2 minutes.
- Season with salt and pepper, and
- Add in more soy sauce if desired.
- Transfer to a large bowl sprinkle with chopped green onions if desired.
- Serve with rice.
WEEKNIGHT CHICKEN CHOP SUEY
If you'd like a little extra crunch with this colorful chop suey, serve with chow mein noddles. -George Utley, South Hill, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes., Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.
Nutrition Facts : Calories 302 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 237mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges
CHICKEN CHOP SUEY CHOW MEIN
This is a recipe my mom used to make when I was a kid. I have always loved it and I love it even more with the addition of more spices. Grating the garlic and ginger adds an extra depth of flavor to the broth. Serve over hot cooked rice. I love to pile chow mein noodles on my serving.
Provided by Julia Ferguson
Categories Chicken Soups
Time 2h15m
Number Of Ingredients 18
Steps:
- 1. For Stewing the Chicken: In 6qt pan, place chicken, 1/2 of a peeled onion, 2-3 celery ribs, 1 grated garlic clove, soy sauce and *chicken broth. Bring to boil, put lid on, turn down and continue to stew chicken until tender. *Add more chicken broth or water if needed to cover ingredients.
- 2. Remove chicken from broth, set aside until cool enough to handle. Strain broth and place back into pan. When cooled, seperate chicken from skin and bones, shred or dice chicken; on med-low heat, place chicken in pan with broth.
- 3. For the Chop Suey: This part comes together quickly so have the hot cooked rice ready to serve.
- 4. Add to the chicken and broth mixture, 1 cup diced onion, 2 c. diced celery, 1-2 tsp. grated fresh ginger. Cook over med heat until celery is just tender.
- 5. In measuring cup place cornstarch and add 3/4 c. cold water, stir to disolve.
- 6. Stir cornstarch mixture into hot broth, continue to stir to mix throughly. Add stir fry vegetables and water chestnuts. Continue to cook until vegetables are heated through. Serve over hot cooked rice. Pass the soy sauce and pile on the chow mein noodles. Enjoy!
- 7. Notes: extra garlic, ginger and soy sauce can be added if a more flavorful broth is desired.
PRESSURE-COOKER CHICKEN CHOP SUEY
If you're in for a busy evening, here's a wonderful way to ensure you can still have a healthful supper. It's tasty, traditional-and easy, too. -Melody Littlewood, Royal City, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 9 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 182 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 709mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CHICKEN CHOP SUEY
Chop suey may sound like something your grandmother ate in the 1950s, but this version from China Café in L.A.'s Grand Central Market - a chicken stir-fry enlivened with plenty of bright bok choy - is honest, simple and plainly delicious.
Provided by Mark Bittman
Categories dinner, easy, lunch, main course
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In two cups of boiling water, simmer the chicken for 30 minutes. Remove chicken from the water, and let cool. Reserve the stock. When the chicken is cool enough to handle, remove the meat, chop and set aside; discard the skin and bones.
- Put the vegetable oil in a large, wide skillet set over high heat. When it is hot, add the bok choy, and cook for 1 minute, stirring constantly. Then add half the reserved stock to the pan, and cover; cook until the bok choy is crisp but still tender, about 2 minutes. Remove the cover, and continue cooking until the liquid evaporates and the bok choy browns a bit, 5 to 6 minutes. Transfer to a plate.
- Add the remaining stock and the chicken to the pan set over high heat. Heat the chicken through, then add the oyster sauce, sugar, cornstarch slurry, sesame oil and reserved bok choy; season to taste. Toss to combine, and serve immediately over rice.
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 CHOW MEIN OR IS IT CHICKEN CHOP SUEY??
What's in a name...=) This recipe is an old favorite from my Mom. She called it Chicken Chop Suey and served it with Chow Mein Noodles. I don't know the difference...hence the name. Either way, I like it!
Provided by Aroostook
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pour oil into a preheat pan or wok.
- Add onions and celery.
- Cook until tender.
- Stir in chopped cabbage and scallions and cook for one minute.
- Remove vegetables from heat and set them aside.
- In a large sauce pan under medium heat, simmer chicken in water/broth until thoroughly cooked.
- Remove chicken from broth and set on a plate to cool.
- When cool enough to handle, remove chicken from bone and chop into 1 1/2 inch pieces.
- Add cooked vegetables and chicken to broth.
- Add (drained) bean sprouts and water chestnuts to broth.
- Sauce: Add all ingredients to a small bowl and whisk until smooth.
- Add to chicken/vegetables.
- Cook, stirring constantly over med/low heat until slightly thickened.
- Serve over rice.
- (Chop Suey?).
- Or serve plain with crunchy Chinese noodles on the side.
- (Chow Mein?).
Nutrition Facts : Calories 197.8, Fat 3.7, SaturatedFat 0.5, Cholesterol 25.2, Sodium 1431, Carbohydrate 28.9, Fiber 4.2, Sugar 12.6, Protein 14.7
CHICKEN CHOP SUEY
My SO recently was diagnosed with diabetes so I have had to radically change our eating habits. He's a big guy and likes a full plate so I have been working on lightening foods without sacrificing portions. This works out per serving to 3 lean meats, 1 fat and 1 carbohydrate leaving plenty of room for the rice or noodles you wish to serve it on.****The sodium looks high because it didn't calculate for the low sodium soy sauce, figure half the sodium listed in the nutritional data*******
Provided by Tiny kitchen
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery, bok choy, onion, garlic and snow peas in oil.
- When tender/crisp add broth and bean sprouts.
- Simmer until sprouts are soft.
- Increase heat to boil, add chicken and soy sauce.
- Add corn starch mixed with a small amount of cold water, stir until thickened.
Nutrition Facts : Calories 314.1, Fat 13.9, SaturatedFat 3.2, Cholesterol 54.4, Sodium 1122.7, Carbohydrate 20.6, Fiber 6.5, Sugar 10.6, Protein 29.2
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
CROCK POT CHICKEN CHOP SUEY
Make and share this Crock Pot Chicken Chop Suey recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 6h5m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into strips about 2-inches long & 1/2-inch wide.
- Place in crock pot with salt, pepper, ginger, celery, cabbage, water chestnuts, onions, bouillon, and soy sauce.
- Cover and cook on LOW for 5-6 hours.
- Add mushrooms and bean sprouts.
- Cover and cook on HIGH until vegetables are tender (15 minutes).
- Serve over hot rice, sprinkled with almonds.
- Serve with extra soy sauce, if desired.
Nutrition Facts : Calories 499.7, Fat 11.6, SaturatedFat 1.3, Cholesterol 45.6, Sodium 2536.3, Carbohydrate 68.7, Fiber 8.8, Sugar 14.3, Protein 34.2
CANTONESE CHICKEN CHOP SUEY
Make and share this Cantonese Chicken Chop Suey recipe from Food.com.
Provided by Pa. Hiker
Categories One Dish Meal
Time 35m
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 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.
- Drain liquid.
- 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 576.1, Fat 23, SaturatedFat 5, Cholesterol 72.6, Sodium 693, Carbohydrate 60.5, Fiber 1.8, Sugar 3.8, Protein 30.6
CHICKEN CHOP SUEY
Time 40m
Number Of Ingredients 10
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)
QUICK & EASY CHICKEN CHOP SUEY
This popular American Chinese dish can be enjoyed in under 30 minutes! It is one of those delicious recipes that you'll want to keep in your menu rotation...
Provided by Francine Lizotte
Categories Chicken
Time 25m
Number Of Ingredients 16
Steps:
- 1. In a wok or deep skillet over medium-high heat, add oil and when hot add carrots and sauté for 2 minutes. Add celery and sauté for 2 minutes. Add red pepper and sauté for 2 minutes. Add chicken and cook until no longer pink, about 2 minutes. Just before chicken is done, add ginger and garlic; sauté for 30 seconds. Crack some black pepper and add liquid aminos with rice vinegar; stir. Add bean sprouts and green onions; mix and cover for 3-4 minutes.
- 2. Add sugar and a mixture of *cornstarch with chicken broth. Stir until sauce thicken, about 30 seconds. Serve immediately
- 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=D5xbBN7b-2I
CHESTNUT CHICKEN CHOP SUEY
Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Low Cholesterol
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 189.6, Fat 8.4, SaturatedFat 3.2, Cholesterol 41.5, Sodium 198.5, Carbohydrate 12.4, Fiber 2.7, Sugar 6.5, Protein 17.6
CHICKEN CHOP SUEY
Serve up our Chicken Chop Suey for a savory entrée! Fresh mushrooms, sliced water chestnuts and bamboo shoots make this Chicken Chop Suey extra flavorful.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix chicken broth, Gourmet Sauce, honey, garlic and black pepper until blended. Pour 1/3 cup broth mixture over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 15 min. Meanwhile, add cornstarch to remaining broth mixture; stir until dissolved. Reserve for later use.
- Heat 1 Tbsp. dressing in large nonstick skillet on medium heat. Add onions, green peppers and mushrooms; cook and stir 4 to 5 min. or until tender. Remove from skillet; cover to keep warm.
- Drain chicken, discarding broth mixture. Heat remaining dressing in same skillet on medium heat. Add chicken; cook and stir 5 min. or until done. Return cooked vegetables to skillet. Add water chestnuts and bamboo shoots; mix well. Stir in reserved cornstarch mixture. Bring to boil, stirring constantly; cook 1 min. or until sauce is slightly thickened, stirring constantly.
Nutrition Facts : Calories 190, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
CHICKEN CHOP SUEY
Closest thing to restaurant style chop suey I have made. Even my picky eater husband likes this one!
Provided by PorcelainDoll
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Boil sprouts until translucent; drain.
- Boil chicken until tender, and broth is down to 1 cup.
- Chop chicken into cubes and save broth.
- Add bouillon cubes to broth.
- Thicken with cornstarch.
- Fork stir eggs and add to broth.
- Add soy sauce.
- Mix broth with sprouts and chicken.
- Serve over rice.
CHICKEN CHOP SUEY
This delicious Chicken Chop Suey combines tender bites of chicken breast with onion, celery, carrots, snow peas, and mushrooms in a mouthwatering good yet simple sauce. It is a really easy stir fry dish that is adaptable to what you have in the fridge. Even the novice cook can handle this simple recipe. It is traditionally...
Provided by Beth Pierce
Categories Chicken
Time 30m
Number Of Ingredients 16
Steps:
- 1. Whisk together the chicken broth, soy sauce, mirin, sesame oil, and cornstarch. Set aside
- 2. Combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through. Plate the chicken.
- 3. Heat 1 tablespoon vegetable oil over medium high heat in same skillet. Add the onion, celery, carrots, and mushrooms cooking until the mushrooms are golden brown and the carrots are crisp tender. Add the snow peas and cook for 1 minute. Reduce the heat to low. Add the garlic and cook for 1 minute. Plate the vegetables with the chicken.
- 4. Whisk the sauce ingredients that you set aside. Add them to the skillet and cook over medium low heat until thickened whisking several times. Add the chicken and vegetables back to the skillet with the gravy and stir to warm.
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