How to cut veggies for chicken chop sueyĬutting the vegetables properly is one of the most important things to make a great chicken chop suey. Marinated chicken, mixed sauce, aromatics (I forgot to show the garlic in the picture, oops!), veggies that require more cooking time (on one plate), and veggies that require less cooking time. It looks long but the entire process is very simple.īefore cooking, your counter should have: Prepĭon’t be intimidated by the recipe ingredient list. The total volume of veggies should be four cups or less. And you can use up to three (loosely packed) cups of veggies that require less cooking time. If you use a large 12” skillet (or wok), you can use up to two cups of sliced vegetables that require more cooking time. NOTE: It’s important to not to crowd your frying pan. The bottom line is, you should have at least one aromatic and one vegetable. Ideally, you should have one or more ingredients from each of the three groups for a more vibrant chop suey. Leafy greens & veggies that require less cooking time: blanched broccoli, blanched green beans, spinach, bean sprouts, choy sum (chopped).Veggies that require more cooking time: sliced water chestnuts, peppers (sliced), snow peas, Chinese broccoli (sliced), baby bok choy (chopped), sliced mushrooms.Aromatics: green onions (to replace the onion), ginger (to replace the garlic).Though you can use just about any veggie you want in chicken chop suey, here are some veggies I recommend, to help you make selections based on what you might have canned, fresh, or in your freezer. It’s hard to resist and really makes for such a great way to use the things you have. Plus, the canned veggies last a long time in your pantry, so you can stock up on them and have them ready for the next time you get a craving for chop suey. Not only do they taste delicious, but they also add a crunchy texture to your dish. One thing that will make your chicken chop suey more authentic is adding canned bamboo shoots, water chestnuts, and/or baby corn. Plus, it’s just the sort of dish you need to clear out your fridge before the next grocery run. The bounty of veggies, the juicy meat, and the heavenly sauce all come together for a fantastic flavor. Ĭhicken chop suey is a popular item on many Chinese restaurant menus. My blog post includes detailed instructions on how to assemble your own chicken chop suey using different veggies.
Serve immediately with cooked rice.Tender juicy chicken bites with crunchy veggies in a rich sauce for a classic Chinese takeout-style chicken chop suey no one can resist! It’s a perfect recipe to use up your leftover vegetables. Bring sauce to a boil, undisturbed, then stir to combine with chicken, and vegetables. Make a well in center, then stir broth mixture and add to well.
Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry chicken until just cooked through.Reheat wok over high heat until a bead of water evaporates immediately.Stir together chicken broth, 1 teaspoon oyster sauce and 1 teaspoon cornstarch.Reheat wok drizzle with oil and stir-fry remaining vegetables, seasoning with salt.Stir-fry celery, bok choy ribs, and carrots, seasoning with salt, until crisp-tender.Drizzle vegetable oil around the side of the wok,.Heat a wok over high heat until a bead of water dropped onto the cooking surface evaporates immediately.Stir in chicken and marinate 15 minutes.Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt and 1/2 teaspoon cornstarch in a bowl.
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