Wednesday, August 29, 2018

Chicken Chop Suey

 Chicken Chop Suey 


  • 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.
  • 1 lb Chicken breast
  • 3 T  soy sauce
  • 1 T brown sugar 

  • Next step:

  • 2 T canola Oil
  • 3  onions (thinly sliced)
  • 2 cloves garlic (minced) 
  • 6 celery sliced in 1/2 piece slices
  • 1/2 lb sliced mushroom
  • 1 large green pepper (sliced) 

  • 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.

  • Next step : 
  • 4 1/2 T corn starch
  • 1 C  water 
  • 1 can of bean sprouts ( fresh)
  • salt & pepper to taste 
  • 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.

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Chop suey, which means “assorted pieces,” is a dish in American Chinese cuisine consisting of meat (chicken, fish, beef, prawns or pork) and eggs that are cooked quickly with vegetables (usually bean sprouts, cabbage and celery) and bound in a starch-thickened sauce. Rice typically accompanies this delicious dish.

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