RACH SHARES HER VERSION OF CHICKEN CHOP SUEY
The sauce + method Rach uses to make her version of Chicken Chop Suey are versatile enough to try with any vegetables & protein you have on hand.
Provided by Rachael Ray
Number Of Ingredients 39
Steps:
- For the chicken, thinly slice the meat on an angle
- Combine the wine or sherry and soy sauce with cornstarch to make a slurry and season chicken with pepper, if using
- Add chicken to plastic bag, add the slurry and combine, let stand until vegetables are prepped
- For the sauce, combine the ingredients in small bowl and whisk up again just before adding to dish to re-combine the starch, which may settle
- For the vegetables, heat a large nonstick skillet over medium-high heat, and add 2 tablespoons oil, 2 turns of the pan
- In batches, cook half the chicken, browning on both sides, 4 minutes total, remove, repeat
- Add remaining oil and onion and soften a couple of minutes, add the crunchy vegetables and cook to soften 3 to 4 minutes more, add leek or any leafy greens and garlic and toss 2 minutes, add bamboo, baby corn, chicken and sauce and heat through to combine 2 minutes
- Serve with thin noodles or rice
VEGGIE EGG FOO YONG
Provided by Rachael Ray
Number Of Ingredients 1
Steps:
- Step 1In a small saucepan, mix all the ingredients for the sauce except the cornstarch. In a small bowl, whisk the cornstarch and about 1/4 cup warm water, then whisk into the saucepan. Bring to a bubble over medium-high heat. Reduce heat to low. Simmer until the sauce thickens and the flavors meld, about 10 minutes. Step 2In a large bowl, whisk the eggs, soy sauce, and 1 tbsp. sesame oil. Stir in the bean sprouts, water chestnuts, scallions, snow peas, and chile. Step 3In a small nonstick skillet, heat 1 tbsp. peanut oil, one turn of the pan, over medium-high. Add a quarter of the eggs (about 1 cup). Cover and cook until the omelet puffs up and the bottom is browned, 3 to 4 minutes. Flip the omelet over and cook until browned, 2 to 3 minutes more. Slide the omelet onto a plate. Repeat with more peanut oil and the remaining eggs. Step 4Serve the omelets topped with the sauce.
CHESTNUT CHICKEN CHOP SUEY
Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Low Cholesterol
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or fat in skillet; add onion, celery and green pepper.
- Brown slightly and add liquid.
- Allow vegetables to simmer in the stock until tender, about 15 minutes.
- Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
- Cook for five minutes until thickened.
- Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
- Serve hot with steamed rice.
Nutrition Facts : Calories 189.6, Fat 8.4, SaturatedFat 3.2, Cholesterol 41.5, Sodium 198.5, Carbohydrate 12.4, Fiber 2.7, Sugar 6.5, Protein 17.6
CHICKEN CHOP SUEY
I like this recipe as it's quick and easy, as I use left-over chicken. It came from my Hawaiian days in 1982.
Provided by Scandigirl
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.1, Fat 10.4, SaturatedFat 2.5, Cholesterol 85.1, Sodium 474.3, Carbohydrate 11.9, Fiber 3.5, Sugar 3.2, Protein 33.2
CHICKEN CHOP SUEY
My SO recently was diagnosed with diabetes so I have had to radically change our eating habits. He's a big guy and likes a full plate so I have been working on lightening foods without sacrificing portions. This works out per serving to 3 lean meats, 1 fat and 1 carbohydrate leaving plenty of room for the rice or noodles you wish to serve it on.****The sodium looks high because it didn't calculate for the low sodium soy sauce, figure half the sodium listed in the nutritional data*******
Provided by Tiny kitchen
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 314.1, Fat 13.9, SaturatedFat 3.2, Cholesterol 54.4, Sodium 1122.7, Carbohydrate 20.6, Fiber 6.5, Sugar 10.6, Protein 29.2
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