Quick Easy Chicken Chop Suey Food

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.

QUICK & EASY CHICKEN CHOP SUEY

Steps:

• 1. In a wok or deep skillet over medium-high heat, add oil and when hot add carrots and sauté for 2 minutes. Add celery and sauté for 2 minutes. Add red pepper and sauté for 2 minutes. Add chicken and cook until no longer pink, about 2 minutes. Just before chicken is done, add ginger and garlic; sauté for 30 seconds. Crack some black pepper and add liquid aminos with rice vinegar; stir. Add bean sprouts and green onions; mix and cover for 3-4 minutes.
• 2. Add sugar and a mixture of *cornstarch with chicken broth. Stir until sauce thicken, about 30 seconds. Serve immediately
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=D5xbBN7b-2I

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.

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.

EASY BEEF CHOP SUEY

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add beef; cook until browned.
• Add beef broth, soy sauce, ginger and mustard; mix well.
• Lower heat.
• Add fresh vegetables; cover. Simmer for 1 hour (more or less, depending on the quality of the beef).
• Add canned vegetables; recover. Simmer for a half hour.
• If necessary, use cornstarch to thicken (mix with water in a separate bowl and add to chop suey a little at a time).
• Serve with white rice or chow mein noodles.

CHICKEN CHOP SUEY

Steps:

• Cut beans in 1/2 inch pieces and cook till tender.
• Heat wok containing oil or butter.
• Add ingredients and cook slowly 5 minutes.

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.