Chicken Chop Suey
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
22 mins
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Total Time
37 mins
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Servings
4
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Calories
209 kcal
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Course
Main Course, Lunch, Dinner
Chicken Chop Suey
Description
This Chicken Chop Suey recipe starts by coating sliced chicken breast strips lightly with cornstarch before stir-frying to produce a tender, slightly coated texture. Vegetables such as onion, celery, carrot, and garlic are cooked until just softened but still crisp, maintaining freshness. Adding bean sprouts near the end preserves their crunch and lightness.
The sauce blends chicken broth, soy sauce, sesame oil, sugar, cornstarch, and water to create a slightly thickened, savory glaze that coats the chicken and vegetables. The sugar balances the salty soy base, while sesame oil provides a hint of nuttiness. Cooking the chicken and vegetables separately ensures proper texture and doneness before combining with the sauce.
Chicken Chop Suey is ideally served hot over noodles or rice, absorbing the sauce and rounding out the meal with protein and vegetables. Additional vegetables can be added as desired. Shrimp is a possible substitution for the chicken, expanding the dish's versatility.
Ingredients
- 2 tablespoons vegetable oil divided
- 8 ounces chicken breast approximately 1 large or 2 small, boneless skinless
- 1 tablespoon cornstarch
- 1 cup onion sliced
- ⅔ cup celery sliced
- ⅔ cup carrot sliced
- 1 clove garlic minced
- 2 cups bean sprout fresh
Sauce
- 1 ¼ cup chicken broth
- ¼ cup water cold
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
Instructions
- Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
- Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
- Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
- Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
- Serve with noodles or rice.
Notes
- Nutrition information covers only the chicken and vegetable stir-fry, excluding the noodles or rice commonly served with it.
- You can add more vegetables to customize the dish according to preference or availability.
- Chicken can be replaced with shrimp if preferred for a different protein option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209 | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 746mg | 31% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3657IU | 73% |
| Vitamin C | 18mg | 20% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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