HOW TO MAKE CHOP SUEY WITH CHICKEN RECIPES

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CHICKEN CHOP SUEY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Chop Suey Recipe: How to Make It - Taste of Home image

This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. —Arleen Gibson, Simcoe, Ontario

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Number Of Ingredients 15

3 tablespoons reduced-sodium soy sauce
1 tablespoon dark brown sugar
1 pound boneless skinless chicken breast, thinly sliced
3 medium onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil
6 celery ribs with leaves, cut into 1/2-inch pieces
1/2 pound small fresh mushrooms
1 large green pepper, cut into 1-inch pieces
4-1/2 teaspoons cornstarch
1 cup water
2 cups canned bean sprouts
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

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.

Nutrition Facts : Calories 308 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 822mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 5g fiber), ProteinContent 32g protein. Diabetic Exchanges 4 vegetable

CHOP SUEY RETRO 60'S STYLE RECIPE - FOOD.COM



Chop Suey Retro 60's Style Recipe - Food.com image

This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats!

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon shortening
1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes
salt
pepper
flour
1 large onion, diced
3 cups celery, sliced
3 tablespoons soy sauce
2 tablespoons molasses
8 ounces mushrooms, canned reserve liquid
8 ounces sliced water chestnuts
bean sprouts, canned (optional) or bean sprouts, fresh (optional)
white rice
chow mein noodles
soy sauce

Steps:

  • Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
  • Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
  • Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
  • Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
  • Allow to cool.
  • Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
  • Mom served this over rice with chow mein noodles on top and extra soy sauce.

Nutrition Facts : Calories 475, FatContent 19.3, SaturatedFatContent 6.1, CholesterolContent 142.8, SodiumContent 920.8, CarbohydrateContent 22.8, FiberContent 3.9, SugarContent 11.3, ProteinContent 51.4

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CHOP SUEY RETRO 60'S STYLE RECIPE - FOOD.COM
This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats!
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  • Mom served this over rice with chow mein noodles on top and extra soy sauce.
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