Chicken Chop Suey Food

CHICKEN CHOP SUEY

Steps:

• 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.

CHICKEN CHOP SUEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

RATTAN DIRECT

Steps:

• 1 Heat a wok over a high heat 2 Add the oil 3 Add half of the onions, half of the red peppers, and all the celery 4 Fry to soften 5 Add the chicken, then the ginger and garlic 6 Fry for a minute then add 100ml of the chicken stock 7 Keep the heat high, but let the wok simmer until the stock has all but disappeared 8 Add the white pepper, then the carrots. Stir fry for a few minutes 9 Add the cabbage and the beansprouts, with the rest of the red peppers and onions. Stir fry for another minute or so. You want bite, yet also softness. The final dish should be unctuous not virtuous 10 Add the rest of the chicken stock, the soy sauce, and the oyster sauce 11 Add the cornflour liquid and stir to boiling. The sauce will not thicken until it boils 12 Tip out onto plates/bowls and serve with plain boiled rice

CHICKEN CHOP SUEY

Steps:

• Saute celery, bok choy, onion, garlic and snow peas in oil.
• When tender/crisp add broth and bean sprouts.
• Simmer until sprouts are soft.
• Increase heat to boil, add chicken and soy sauce.
• Add corn starch mixed with a small amount of cold water, stir until thickened.

CHICKEN CHOP SUEY

Steps:

• In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes., In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet., Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.

CHOP SUEY

Steps:

• Preheat the oven to 375 degrees F.
• Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
• In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

WEEKNIGHT CHICKEN CHOP SUEY

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes., Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

PORK, BEEF OR CHICKEN CHOP SUEY

Steps:

• In a large bowl combine soy sauce, corn syrup (or brown sugar) and mix together with the cooked meat; let stand for 30 minutes.
• Mix/whisk the cornstarch with cold water (or COLD chicken broth) and set aside.
• Heat the oil in a wok or large skillet until hot.
• Add in onions slices; stir-fry for 2 minutes.
• Add in garlic and sliced vegetables; stir-fry for 2 minutes.
• Add in the meat mixture; stir-fry for 2 minutes.
• Add in the cornstarch mixture; stir for 2 minutes.
• Add in the bean sprouts and cook, stirring for about 2 minutes.
• Season with salt and pepper, and
• Add in more soy sauce if desired.
• Transfer to a large bowl sprinkle with chopped green onions if desired.
• Serve with rice.

CHICKEN CHOP SUEY

Steps:

• Mix chicken broth, Gourmet Sauce, honey, garlic and black pepper until blended. Pour 1/3 cup broth mixture over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 15 min. Meanwhile, add cornstarch to remaining broth mixture; stir until dissolved. Reserve for later use.
• Heat 1 Tbsp. dressing in large nonstick skillet on medium heat. Add onions, green peppers and mushrooms; cook and stir 4 to 5 min. or until tender. Remove from skillet; cover to keep warm.
• Drain chicken, discarding broth mixture. Heat remaining dressing in same skillet on medium heat. Add chicken; cook and stir 5 min. or until done. Return cooked vegetables to skillet. Add water chestnuts and bamboo shoots; mix well. Stir in reserved cornstarch mixture. Bring to boil, stirring constantly; cook 1 min. or until sauce is slightly thickened, stirring constantly.

CHICKEN CHOP SUEY

Steps:

• In two cups of boiling water, simmer the chicken for 30 minutes. Remove chicken from the water, and let cool. Reserve the stock. When the chicken is cool enough to handle, remove the meat, chop and set aside; discard the skin and bones.
• Put the vegetable oil in a large, wide skillet set over high heat. When it is hot, add the bok choy, and cook for 1 minute, stirring constantly. Then add half the reserved stock to the pan, and cover; cook until the bok choy is crisp but still tender, about 2 minutes. Remove the cover, and continue cooking until the liquid evaporates and the bok choy browns a bit, 5 to 6 minutes. Transfer to a plate.
• Add the remaining stock and the chicken to the pan set over high heat. Heat the chicken through, then add the oyster sauce, sugar, cornstarch slurry, sesame oil and reserved bok choy; season to taste. Toss to combine, and serve immediately over rice.

CHOP SUEY

Steps:

• Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
• Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
• Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
• Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
• Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.