![]() ![]() ![]() It’s perfect for weeknight dinner: This one pan 30-minute dish is so easy to make.Why you are going to love this Chicken Chop Suey I recommend serving this Whole30 Chop Suey with a side of cauliflower rice to soak up any of the yummy excess sauce. Unlike some of the other Chinese inspired dishes I have on this site like Black Pepper Chicken and Szechuan Pork & Green Beans, the sauce and flavours in this dish are relatively mild, making it a kid friendly meal. I loved the combination of tender chicken and sautéed veggies all coated in a simple sauce. This is my spin on Chop Suey which is a dish that I always used to order when my family and I would go out for Chinese food when I was a kid. I am currently going through a stir fry kick right now and have been making them regularly for dinner because they are not only quick and easy, but also loaded with veggies. This Chicken Chop Suey is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. The perfect quick and easy meal for weeknight dinner, it’s loaded with tender veggies and chicken all coated in a delicious sauce. Serve the chicken chop suey with crunchy noodles or fried rice.This Paleo Chicken Chop Suey is an easy one pan stir fry that takes less than 30-minutes to make. The chop suey is now ready to serve! Serve Taste the chop suey and add in a little additional salt or soy sauce if needed. Step 6: Add in the sauceĪdd in the reserved sauce mixture and cook and stir until thickened and bubbly. Cook for 1-2 minutes or until they soften up a bit before proceeding. If you are using fresh bean sprouts stir them in and cover then pan. If you are using canned bean sprouts, simply stir them in and proceed directly to the next step. Watch the celery carefully here because it goes from perfect to overcooked rather quickly. Cover, reduce heat, and simmer for a few minutes or until celery is crisp-tender. Stir in the celery, 1 cup water, and salt and bring to a boil. Step 4: Stir in the celery, water, and salt Cook it until the chicken is done and the onion is tender. It’s time to start cooking! Add a little oil to a hot pan and add the chicken and chopped onion. Stir the 1/3 cup water, cornstarch, soy sauce, and sugar together in a small bowl or liquid measuring cup. Start by washing and chopping all of the vegetables and cutting up the chicken. How to Make Chicken Chop Suey Step 1: Prepare the ingredientsĬhicken chop suey cooks pretty quickly so you want to have all of your ingredients ready to go. You can use more or less depending on how thick you want the sauce to be.Īlso needed: salt, sugar, water, and cooking oil. I use regular soy sauce here.Ĭornstarch – This is used to thicken the sauce. Soy sauce – This helps to flavor the sauce. Today I am using canned because the fresh bean sprouts at the store did not look very fresh □ Use whatever you prefer! Fresh bean sprouts usually stay a little crunchier so that is what I usually use. Onion – A white onion or yellow onion is best (not red or purple) so it does not change the color of the sauce.īean sprouts – Fresh or canned bean sprouts are okay to use here. It sounds like a lot but it is the foundation of the dish. Chicken breasts will also work well.Ĭelery – You will need a whole bunch of celery. Let’s get started! Ingredients for Chicken Chop SueyĬhicken – I prefer chicken thighs in this recipe because they stay tender and add a lot of flavor to the dish. Yum!Ĭhicken chop suey is easy to make at home and is ready in about half an hour. It is loaded with crunchy vegetables and tender chicken held together in a slightly thickened sauce that is served over crunchy noodles or cooked rice. Whatever you call it a version of this is a staple at many Chinese restaurants across the country. This dish goes by many names but the most common are chicken subgum chow mein or chicken chop suey. ![]() It will remind you of takeout at your favorite restaurant! Tender chicken, celery, and bean sprouts combine in this delicious dish. ![]()
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