Best Chop Chop Chicken Recipes

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

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.

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.

SUPER-EASY PORK CHOP (OR CHICKEN) AND STUFFING BAKE

Steps:

• Preheat oven to 350.
• Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder.
• Mix stuffing with 1 cup water, melted butter and can of corn.
• Spread stuffing mixture into dish, around and covering chops.
• Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops.
• Sprinkle shredded cheese over all.
• Bake uncovered at 350 for 45 minutes.

PORK, BEEF OR CHICKEN CHOP SUEY

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.

AMAZING PORK CHOP OR CHICKEN MARINADE

Steps:

• Mix all ingredients together. Marinade 4 Pork Chops or 3-4 Boneless, skinless chicken breasts for 1-2 hours, then grill.
• Boil any leftover marinade for at least 5 minutes and pour over grilled meat.

WEEKNIGHT CHICKEN CHOP SUEY

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.

SUPER TEX-MEX CHICKEN CHOP SALAD

Steps:

• Sprinkle chicken breast evenly with Montreal steak seasoning.
• Melt butter in a frying pan over medium heat; cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. Remove chicken from pan and cut into small pieces.
• Mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and Cheddar-Monterey Jack cheese blend in a large bowl; gently toss.
• Whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl; drizzle over salad. Toss to coat.

CHICKEN CHOP SUEY CHOW MEIN

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

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.

CANTONESE CHICKEN CHOP SUEY

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.

CHICKEN CHOP SUEY

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.

CHICKEN CHOW MEIN OR IS IT CHICKEN CHOP SUEY??

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?).

CANTONESE CHICKEN CHOP SUEY

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.

CROCK POT CHICKEN CHOP SUEY

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.

CHICKEN CHOP SUEY

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.

CANTONESE CHICKEN CHOP SUEY

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.

PORK CHOP SANDWICHES/CHICKEN FRIED PORK CHOP DINNER

Steps:

• 1. Pound out your boneless pork chops with a meat mallet till they are thin. Season pork chops with some salt and pepper. Mix flour and cracker crumbs together and add more salt and pepper to season. Take the pork chops you just pounded and dip them in the egg wash and then drench them through the dry mix. Fry these in the oil 350*about 3-4 minutes on each side or till golden brown.
• 2. These make great sandwiches or you can serve with mashed potatoes and gravy with your favorite vegetable for a great dinner. My family loves this recipe; I hope you enjoy it too.

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)

QUICK & EASY CHICKEN CHOP SUEY

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