CHICKEN CHOP SUEY
I love oriental food...whether it's Chinese, Japanese, Korean style, it's all good but takeout can be a bit rough on the budget so I just recently started to take the plunge and try and master my own...yikes!. I came up with this recipe, playing with the ingredients a bit and wow...this came out tasty and delicious, my boyfriend...
Provided by Laura Mclaughlin
Categories Chicken
Time 45m
Number Of Ingredients 14
Steps:
- 1. Trim fat from chicken breast.Wash and put chicken breast in 2-3 cups of boiling water, boil 5 min. turn off the heat, let chicken stay in hot water for 10 more min. Remove chicken to a platter and let cool, then shred chicken with clean fingers.
- 2. Wash & drain bean sprouts, wash & cut celery, peel & cut onion into 1/4 inch slices, clean fresh mushrooms with a dampened paper towel, then slice
- 3. Dissolve 1 tbsp cornstarch in 2 tbsp water, set aside
- 4. Heat 2 tbsp oil in wok or skillet over high heat, add celery, onions & mushrooms.Stir-fry until oil coats all the vegetables, about 2 min. Add the soy sauce, sugar, salt & ground ginger mixture in with the vegetables & stir. Add the chicken broth & bring to a boil. Add bean sprouts, water chestnuts & the shredded chicken, stir. When it begins to boil again, gradually add the cornstarch mixture; stir until it thickens.
- 5. Serve hot over cooked rice & or chow mein noodles. Double the recipe for more servings.
- 6. Like more sauce version: 6 tbsp soy sauce 2 tbsp sugar 3 tbsp flour 2/3 cups of water or chicken broth 1/2 tsp salt 1/4-1/2 tsp ground ginger
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Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #vegetables #asian #easy #beginner-cook #diabetic #dietary #inexpensive
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