Chicken Chop Suey. Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Chicken chop suey is one of my all time favorite take outs. The great thing is, you can make it at home.
Chicken Chop Suey. this link is to an external site that may or may not meet accessibility guidelines. Chop suey (/ˈtʃɒpˈsuːi/) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs. Chop suey, the king of the Chinese takeout, is not something you'll find in the domestic kitchens of Not to be confused with chow mein, a noodle dish, or American chop suey, a pasta dish, chicken. You can have Chicken Chop Suey using 19 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chicken Chop Suey
- Prepare 1 tablespoon of sesame seed.
- It’s 1.5 teaspoons of corn starch.
- You need 1 tablespoon of sherry dry.
- Prepare 8 of wonton wrappers.
- Prepare 0.25 teaspoon of salt.
- It’s 1 of onion , diced.
- It’s 2 of scallion , thinly sliced.
- It’s , 3 cloves of garlic sliced.
- You need 4 cups of napa cabbage , cored , thinly sliced.
- It’s 0.75 cups of celery , thinly slice.
- You need 225 grams of bamboo shoots julienned , drained.
- It’s 1 pkg of bean sprouts.
- You need 1 teaspoon of sugar.
- It’s 1 cup of chicken stock.
- You need 1.5 tablespoons of soy sauce.
- It’s 3 tablespoons of black bean sauce.
- Prepare 2 teaspoons of sesame oil.
- It’s 3 of chicken breast , boneless , skinless . sliced.
- You need 4 cups of jasmine rice cooked.
Chop Suey is a stir-fried vegetable dish that is cooked with meats such as chicken and pork. Shrimp and seafood can also be added. Chop suey is a beansprout dish and here we have chicken to keep it company. Serve with boiled rice and you can't go wrong.
Chicken Chop Suey step by step
- Preheat oven to 375℉.
- Toast sedans seeds in a dry skillet, stirring frequently, until lightly browned. Set aside..
- Dissolve corn starch in sherry. Set aside..
- Lightly oil a baking sheet and wonton wrappers. Lightly season with salt. Bake until golden and crisp, about 8-10 minutes. Transfer to a cooling rack..
- Preheat a wok or heavy skillet over high heat. Add a small amount of peanut or canola oil. When the oil shimmers Add chicken. Cook for 2-3 minutes, stirring often. Add black bean sauce and continue to cook, stirring, until chicken is done. About 8 minutes. Transfer to a bowl and set aside..
- Add celery, cabbage, garlic, onions, scallions and bamboo shoots to wok. Add more oil as necessary to prevent sticking. Stir fry for 3-4 minutes, or until cabbage wilts..
- Add sugar, 3/4 of the chicken stock, soy sauce and sesame oil. Stir fry for another 3 minutes..
- Add bean sprouts, cooked chicken, and starch slurry. Stir fry for 2 minutes. Use remaining stock to thin it out as needed..
- Serve over rice, sprinkle with sesame seeds and garnish with crushed wonton wrappers..
A.'s Grand Central Market — a chicken stir-fry enlivened with plenty of bright bok choy. Chicken Chop Suey is a version of the popular chop suey dish. It is my favorite dish to make when I am pressed for time. It is quick to prepare, healthy, and delicious without a doubt. Easy chicken chop suey cooked in a delicate savory sauce.