Chicken Chop Suey Recipe + VIDEO
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
8 servings
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Calories
213 kcal
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Course
Main Course
Chicken Chop Suey Recipe + VIDEO
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This classic Chinese-inspired American chicken chop suey recipe features tender pieces of stir fry chicken (or beef or shrimp) and veggies tossed in an irresistibly savory, tangy, and sweet sauce.
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Ingredients
- 1 ½ - 2 pounds boneless chicken breast
- 2 teaspoons baking soda
- 1 ½ cup chopped onion 1-inch pieces
- 1 cup chopped bell pepper 1-inch pieces
- 1 cup thinly sliced carrots on the bias
- 1 cup thinly sliced celery on the bias
- 1 cup snap peas or snow peas
- 8 ounce can water chestnuts drained
- 2-3 tablespoons sesame oil
For the Sauce –
- 1 cup chicken broth
- ½ cup soy sauce
- ¼ cup cooking sherry or mirin
- 3 tablespoons cornstarch
- 1 tablespoon granulated sugar
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Instructions
- Prep the chicken: Slice the chicken breast into very fine slivers. Place the slivers in a bowl and sprinkle baking soda over the top. Toss the chicken in the baking soda and allow it to marinate for 20 minutes. This is called velveting the chicken and it creates a very delicate soft texture. Once the chicken has marinated for 20 to 25 minutes, rinse it thoroughly with water and place the chicken in a colander to drain.
- Chop the Vegetables: Meanwhile, chop the vegetables for the stir-fry and place them in separate piles on a cutting board. Chop the onions and bell peppers into 1-inch pieces. Slice the carrots and celery into thin slices on a bias, so they are elongated. Mince the garlic. Drain the water chestnuts.
- Make the Sauce: Set out a measuring pitcher (or mixing bowl) for the sauce. Combine the chicken broth, soy sauce, cooking sherry, cornstarch, and sugar. Mix well and set aside.
- Stir Fry: Once all the ingredients are prepped, and the chicken is rinsed and well-drained, set a large deep cast iron sauté pan, or a large wok, over high heat. Set a baking dish to the side of the pan as a holding plate for the vegetables. One veggie at a time, drizzle a teaspoon of sesame oil in the hot pan, and quickly stir fry the vegetables for 1 to 2 minutes, just long enough to get chard around the edges but not cooked through. You want the vegetables to still be quite firm. Do this in small quick batches so the vegetables sear and not steam. Then move the stir-fried vegetables to the holding plate and repeat.
- Once all the vegetables are stir-fried and in the holding plate. Add 2 teaspoons of sesame oil to the skillet. Add the drained chicken pieces and minced garlic to the pan. Stir fry for 3-4 minutes to sear the chicken.
- Once the chicken is mostly cooked, pour in the water chestnuts and sauce mixture. Bring the sauce to a simmer and cook for an additional 3-4 minutes until the sauce tightens into a thick gravy consistency.
- Add all the vegetables to the pan and stir to coat in sauce. Stir and cook for another 1-2 minutes to rewarm the vegetables, being careful not to overcook them. Then turn off the heat and serve.
- Serve over steamed rice, fried rice, over noodles, or as-is for a lower carb dish.
Notes
- Store cooled leftovers in an airtight container and keep in the fridge for up to 3 days.
Nutrition Information
Show Details
Serving
1c
Calories
213kcal
(11%)
Carbohydrates
17g
(6%)
Protein
21g
(42%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
1319mg
(55%)
Potassium
600mg
(17%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3473IU
(69%)
Vitamin C
36mg
(40%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1c | |
| Calories | 213kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 1319mg | 55% |
| Potassium | 600mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3473IU | 69% |
| Vitamin C | 36mg | 40% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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