chicken chop suey

Chicken Chop Suey recipe with juicy tender chicken slices, colourful vegetables in a delicious thick sauce.

Chicken Chop Suey

200 g Boneless chicken thigh/breast

tbsp Oil ((vegetable/peanut/canola oil

Garlic

Baby corn

Carrot

½ Sweet Onion

peas

head Pak Choy

tbsp Light soy sauce

tbsp Oyster Sauce

Sesame oil

White pepper

Chicken stock

Sugar

tsp Corn flour

tsp Soy sauce

¼ tsp Baking soda

Firstly, cut the chicken into thin slices. In a mixing bowl, add the chicken slices and marinade ingredients, mix well and set aside for 10-15 minutes.

In a small bowl, combine the chop suey sauce ingredients, mix well and set aside.

In a large wok/pan, add 2 tablespoon of oil, stir fry the chicken slices with medium high heat for 2-3 minutes. Then push the chicken to one side and add the garlic slices and stir for few seconds.

Add carrot and baby corn stir for few seconds, then follow with the mushroom, snow pea, pak choy stem part. Stir fry for 1 minute.

Then add the pak choy leaves and pour the sauce in.

Stir well to combine the sauce and ingredients evenly. When the sauce is reduced and start to thick, its ready.

Place over hot steamed rice and serve immediately! Enjoy!

Enjoy a delicious chicken chop suey made with fresh vegetables and flavorful sauces. This classic Chinese American recipe is sure to delight.

oz chicken breast (cubed

cornstarch

salt

lemon juice

vegetable oil (plus extra for cooking)

soy sauce

oyster sauce

sesame oil

black pepper

water

onion (sliced)

garlic

carrot (thinly sliced)

cabbage leaves

bean sprouts

onions

To a medium bowl, add the chicken along with cornstarch, salt, lemon juice and 1 tablespoon of oil to marinade.

Prepare the sauce by mixing the ingredients in a medium bowl (soy sauce, oyster sauce, sesame oil, cornstarch, salt, black pepper and water).

Heat up a wok or skillet over medium heat, drizzle some oil and add the chicken and cook for 3 minutes until gently browned but not overcooked. Reserve.

Pour a drizzle of oil to the skillet, add the onions and garlic, cook for 1 minute, followed by the carrots and cabbage leaves, saute for an extra minute.

Transfer the chicken to the skillet along with bean sprouts. Cook for 30 seconds.

Stir the sauce with a spoon to mix the cornstarch well and pour over the chicken and vegetables. Mix well until it thickens and remove from the heat.

Sprinkle sliced green onions. Serve with sesame seeds and rice.

I marinated the chicken first, and it was very tasty and juicy. It disappeared very quickly though.

Saw your post and had to make it for lunch! Delicious! Thankfully i had everything I needed on hand. I just might make it again tomorrow

DELICIOUS!!
I loved how many veggies this had in it. It felt like a really healthy choice. We served it with some scallion rice and it was just perfect.
I am going to make it again and try adding some shrimp as well as chicken :D
Thank you for the recipe.

I love this recipe when I am eating out and it is wonderful that I can make it home. I cannot wait to make it this weekend. Thank you

This chicken chop suey reminds me of my grandma! It was one of her favorite dishes to prepare for the whole fam. Incredibly delicious and flavorful!

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Chicken Chop Suey

Chicken Chop Suey

Top 2 chicken chop suey recipes from across the web

The most viewed chicken chop suey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Chop Suey

Chicken Chop Suey

The most viewed chicken chop suey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine