Easy Chicken Chop Suey Recipe
If you're craving a delicious and wholesome Asian-inspired dish, look no further than our Chicken Chop Suey recipe. Packed with colorful vegetables, tender chicken, and a savory tasty sauce, this stir-fry dish will transport your taste buds to a world of delightful flavors.
Servings: 4 Servings
Calories: 205kcal
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Kitchen Essentials
Non-Stick Skillet 12 inch
Non-Stick Skillet Copper
Sandwich Maker
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Ingredients
- 2 Tablespoons Vegetable Oil
- 2 Chicken Breasts Boneless skinless Chicken Breast, or other protein, thinly sliced
- 1 Medium Onion Thinly sliced
- 2 Cloves Garlic Minced
- 1 Bell Pepper Thinly sliced
- 2 Carrots Julienned
- 1 Cup Broccoli Florets
- 1 Cup Snap Peas
- 1 Cup Mushrooms Sliced
Sauce Ingredients
- ½ Cup Chicken Broth
- 3 Tablespoons Light Soy Sauce or Regular Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water
- Salt to taste
- Black Pepper to taste, or White Pepper
- Cooked rice cauliflower rice, or noodles, for serving
- Fresh cilantro or green onions for garnish (optional)
text ingredients
Instructions
Sautéing the Chicken:
- Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add the sliced chicken breasts and cook until they are lightly browned and cooked through, about 5-6 minutes.
- Transfer the cooked chicken to a plate and set aside.
Stir-Frying the Vegetables:
- In the same skillet or wok, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add the bell pepper, carrots, broccoli, snap peas, and mushrooms to the skillet. Stir-fry for about 4-5 minutes until the vegetables are crisp-tender.
Creating the Sauce:
- In a small bowl, whisk together the chicken broth, soy sauce, and oyster sauce until well combined.
- Pour the sauce mixture into the skillet with the vegetables and stir to coat them evenly.
Simmering and Thickening the Sauce:
- Reduce the heat to medium-low and let the sauce simmer for 2-3 minutes to allow the flavors to meld.
- Gradually pour the cornstarch-water mixture into the skillet while stirring continuously.
- Continue to cook for another 1-2 minutes until the sauce thickens and becomes glossy.
Incorporating the Chicken:
- Add the cooked chicken back into the skillet and toss it with the vegetables and sauce.
- Season with salt and pepper to taste. Stir-fry for an additional 1-2 minutes until the chicken is heated through.
Serving the Chicken Chop Suey:
- Serve the chicken chop suey over cooked rice or noodles, allowing the flavors to meld together.
- Garnish with fresh cilantro or green onions for an extra burst of freshness and color.
Notes
Recipe Tips for Success:
Use thinly sliced chicken breasts to ensure quick and even cooking. Feel free to customize the vegetable selection based on your preferences. You can add or substitute with other vegetables such as bok choy, cabbage, or water chestnuts. For a vegetarian version, omit the chicken and substitute with tofu or additional vegetables. Adjust the seasoning according to your taste preferences. You can add a touch of chili sauce or sesame oil for some extra heat or aroma. Don't overcook the vegetables to retain their vibrant colors and crisp texture. They should be tender-crisp for the perfect chop suey. Enjoy the Delicious Chicken Chop Suey!Nutrition
Calories: 205kcal | Carbohydrates: 15g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1151mg | Potassium: 858mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6470IU | Vitamin C: 79mg | Calcium: 54mg | Iron: 2mg
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