Chicken chop suey is one of my all time favorite take outs. I love take out, especially Chinese. The fantastic thing is, you can make it at home so easily. Another advantage is you can add the ingredients of your choice. I like veggies such as celery, carrots, and snow peas, but you can add the veggies of your choice. The dish can be made up in about 30 minutes or less, which makes it another great midweek meal.
In terms of the spices, we use salt, pepper, garlic, and onions or shallots. As said before, your can use the spices of your choice. For example, a bit of ginger might go nicely.
Try out chicken chop suey and let us know what you think.
- For the Chicken:
- 3 boneless, skinless chicken breast sliced fairly thin
- 1 tbsp of cornstarch
- salt and pepper to taste
- For the Sauce:
- 1 cup of chicken stock
- 2 tsp of light soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of corn starch
- Veggies and Spices:
- 3 cloves of chopped garlic
- 2 chopped shallots or one small onion
- handful of snow peas
- 1 medium carrot sliced fairly thin
- 3 stocks of chopped celery
- handful of bean sprouts
- Add the chicken cornstarch, salt, and pepper to a bowl and mix until the chicken is well coated. Set it aside.
- In a small mixing bowl or measuring cup, add in the chicken stock, soy sauce, oyster sauce, and corn starch. Whisk until well combined.
- Put some oil in a wok or frying pan, place the garlic and shallots in and saute until fragrant
- Place the chicken in, and fry until cooked through.
- Add the snow peas, carrots, and celery. Toss until they are tender crisp.
- Pour the sauce in followed by the bean sprouts. Toss and cook for a few minutes until the sauce thickens and heats.
- Serve over a bed of hot rice.
- Enjoy your chicken chop suey in 30 minutes.