What I love about it is, the few ingredients let the ingredients shine by themselves when doused with just a few dashes of salty soy sauce. But this recipe keeps it simple, and is just like a restaurant version I grew up with. I’m sure there are dozens of Chicken Chop Suey recipes you can make by including additional vegetables like carrots, snap peas or even cabbage. That’s it! Tossed with chicken, sprinkled with salt and pepper, then splashed with salty soy sauce. I’m a huge fan of a simple, easy, one skillet Chop Suey of simple ingredients like onions, celery, garlic and bean sprouts. Now that the holiday’s over, let’s talk Chop Suey, shall we? Chicken Chop Suey lovers, anyone? Thankfully, I’m happy to say, our 4th of July holiday was uneventful. Here, it was a hottttt 92 degrees, which is crazy, blazing hot for us.Īll our local towns had big banners of burn warnings, encouraging people to leave the fireworks to the professional, commercial displays. And, for the most part – everyone did. Which we were entirely grateful for, because we live near a heavily wooded area. Serve the chicken chop suey with crunchy noodles or fried rice.This Chicken Chop Suey has few ingredients and is simple to make for a quick, easy weeknight meal.ĭid you all survive the fireworks of the 4th of July? □ The chop suey is now ready to serve! Serve Taste the chop suey and add in a little additional salt or soy sauce if needed. Step 6: Add in the sauceĪdd in the reserved sauce mixture and cook and stir until thickened and bubbly. Cook for 1-2 minutes or until they soften up a bit before proceeding. If you are using fresh bean sprouts stir them in and cover then pan. If you are using canned bean sprouts, simply stir them in and proceed directly to the next step. Watch the celery carefully here because it goes from perfect to overcooked rather quickly. Cover, reduce heat, and simmer for a few minutes or until celery is crisp-tender. Stir in the celery, 1 cup water, and salt and bring to a boil. Step 4: Stir in the celery, water, and salt Cook it until the chicken is done and the onion is tender. It’s time to start cooking! Add a little oil to a hot pan and add the chicken and chopped onion. Stir the 1/3 cup water, cornstarch, soy sauce, and sugar together in a small bowl or liquid measuring cup. Start by washing and chopping all of the vegetables and cutting up the chicken. How to Make Chicken Chop Suey Step 1: Prepare the ingredientsĬhicken chop suey cooks pretty quickly so you want to have all of your ingredients ready to go. You can use more or less depending on how thick you want the sauce to be.Īlso needed: salt, sugar, water, and cooking oil. I use regular soy sauce here.Ĭornstarch – This is used to thicken the sauce. Soy sauce – This helps to flavor the sauce. Today I am using canned because the fresh bean sprouts at the store did not look very fresh □ Use whatever you prefer! Fresh bean sprouts usually stay a little crunchier so that is what I usually use. Onion – A white onion or yellow onion is best (not red or purple) so it does not change the color of the sauce.īean sprouts – Fresh or canned bean sprouts are okay to use here. It sounds like a lot but it is the foundation of the dish. Chicken breasts will also work well.Ĭelery – You will need a whole bunch of celery. Let’s get started! Ingredients for Chicken Chop SueyĬhicken – I prefer chicken thighs in this recipe because they stay tender and add a lot of flavor to the dish. Yum!Ĭhicken chop suey is easy to make at home and is ready in about half an hour. It is loaded with crunchy vegetables and tender chicken held together in a slightly thickened sauce that is served over crunchy noodles or cooked rice. Whatever you call it a version of this is a staple at many Chinese restaurants across the country. This dish goes by many names but the most common are chicken subgum chow mein or chicken chop suey. It will remind you of takeout at your favorite restaurant! Tender chicken, celery, and bean sprouts combine in this delicious dish.
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