Chop Suey Chicken Stir Fry Food

CHICKEN CHOP SUEY (WITH AN EASY STIR-FRY SAUCE)

Steps:

• Cut chicken breast crosswise into thin slices (about 5mm/0.2inch). Put into a bowl.
• Add tapioca starch (or corn starch) and water. Stir well to evenly coat the chicken.
• Then add a drop of oil and mix well. Set aside.
• In a small bowl, mix all the ingredients for the sauce. Set aside.
• Heat up a wok over high heat until it smokes (see note 3). Pour in 1 tbsp of oil.
• Slide in the chicken. Transfer it out as soon as it loses the pinkness (Do not overcook). Set aside.
• Pour the remaining 1/2 tbsp of oil into the wok. Firstly fry onion and garlic over high heat until fragrant.
• 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 seconds.
• Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.
• As soon as you see the liquid thickening, transfer everything to a serving dish. Enjoy immediately with plain rice or as a topping for noodles.

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.

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.

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.

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.

CHICKEN CHOP SUEY STIR-FRY

Steps:

• Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornstarch paste.
• Blanch them in warm oil, stir to separate, then remove and drain chicken.
• Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG (optional), finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.