DirectionsStep1Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly co…Step2In a small bowl, mix together all the sauce ingredients, and set aside.Step3Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.Step4Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)Step5Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the …Step6Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.Step7Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok.Step8When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce t…IngredientsIngredients12 ouncesBoneless Skinless Chicken Breast (sliced into 1/4-inch/0 .6cm thick slices)3 tablespoonsWater2 ½ tablespoonsOyster Sauce1 teaspoonShaoxing Wine (or dry sherry)1 teaspoonVegetable Oil2 teaspoonsCornstarch½ cupLow Sodium Chicken Stock¼ teaspoonGranulated Sugar (or brown sugar)1 ½ tablespoonsSoy Sauce1 teaspoonDark Soy Sauce½ teaspoonToasted Sesame Oil0.12 teaspoonWhite Pepper3 tablespoonsVegetable Oil2 clovesGarlic (chopped)4 White Button Mushrooms (or baby bella mushrooms, sliced)½ Small Carrot (thinly sliced)⅔ cupCelery (thinly sliced)6 ouncesBok Choy (cut into 3/4 x 2-inch/2x5cm pieces)1 tablespoonShaoxing Wine¾ cupMung Bean Sprouts1 cupSnow Peas1 ½ tablespoonsCornstarch (mixed with 2 tablespoons water)See moreNutritionalNutritional274 Calories15 gTotal Fat54 mgCholesterol13 gCarbohydrate752 mgSodium22 gProteinFrom thewoksoflife.comRecipeDirectionsIngredientsNutritionalExplore furtherChop Suey Retro 60's Style Recipe - Food.comfood.comChop Suey Recipe: How to Make It - Taste Of Hometasteofhome.comLing's Chinese Restaurant Old-Fashioned Chop Suey - …recipegoldmine.comAmerican Chop Suey Recipe Food Networkfoodnetwork.comChicken Chop Suey Recipe: How to Make It - Taste Of Hometasteofhome.comChicken Chop Suey Rachael Rayrachaelrayshow.comRecommended to you based on what's popular • Feedback
Pork Chop Suey
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WebOct 1, 2017 · Instructions. Heat the oil in a large wok or saute pan set over high heat; once hot, add the ground meat of your choice, salt and pepper …
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WebFeb 1, 2021 · Set aside for the meat to tenderize at room temperature. Heat a large wok or skillet to medium-high heat. Add the vegetable broth with …
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WebCut the pork up into 4 to 5 cm (2 in.) length pieces, and drain the quail eggs. Place the pork, shrimps and squid into a bowl, add and massage in (A). Place 1 Tbsp of vegetable oil into a fry pan over low-medium heat, stir …
WebSep 17, 2023 · Then continue stir-frying it together with the vegetables. Add the cabbage and snap peas and stir-fry until the snap-peas are bright …
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WebDec 4, 2020 · Add carrot and fry for 15 seconds or so. Then snow pea and baby corn go in. Stir fry for another 20 seconds. Put the chicken back into the wok, along with mushroom and mung bean sprouts. Cook for 30 …
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WebJun 8, 2021 · Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt. Add chicken, cook for 1 minute until the surface changes …
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WebSep 24, 2020 · Combine all ingredients to marinate and velvet the meat (or tofu) and set aside. Combine all the ingredients of your sauce. Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. Transfer …
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WebSet aside. Mist a large deep skillet or wok with cooking spray; heat on medium-high. Add beef and cook, stirring frequently, until browned, 1 minute. Add mushrooms and bell pepper, stirring frequently, until slightly …
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WebFeb 17, 2023 · In a large skillet, over medium heat, mix together chicken {or turkey}, celery soup, milk, soy sauce, bean drained sprouts, sour cream, parsley, and onion. Mix well until incorporated. Cook for 30 minutes - …
WebMay 10, 2021 · In a small mixing bowl, whisk together the chicken broth, soy sauce, garlic and cornstarch, and set aside. Cook the Pork. Heat your vegetable oil in a wok or large skillet set over high heat. Add the pork …
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WebInstructions. Spray pot with cooking spray, brown meat on high. Sprinkle flour over meat and stir. Pour water over meat and stir in remaining ingredients except Chinese vegetables. …
WebMar 7, 2014 · Heat up 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the pork, it's marinade and 1/2 of the sauce mixture. Keep cooking until pork is fully cooked. Add bok choy, mushrooms, …
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WebMar 12, 2024 · Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Add the marinated chicken and cook for 2-3 minutes, just until the chicken turns opaque. Remove from heat and set aside. In the same …
WebApr 18, 2024 · 1 1/2 teaspoons cornstarch. 1 1/2 teaspoons water, to dissolve cornstarch. Salt, to taste. 3 cups steamed rice, for serving. Method. Cook the chicken: Add the oil to …
WebFeb 16, 2024 · Stir fry for about 5 minutes, until the vegetables are soft but still yielding a slight crunch. Add the garlic and stir fry for 30 seconds. Return the chicken to the pan and cook for 1 minute, until the chicken is warm. …
WebMar 6, 2024 · Key Takeaway. This recipe provides an easy and delicious way to make a classic Chinese stir fry with only 150mg of sodium per serving by using low-sodium …
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