Description
Easy chicken chop suey cooked in a delicate savory sauce. Ready in less than 20 minutes.
Ingredients
Units
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- 3/4 pound boneless, skinless chicken breast
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 3 stalks celery, sliced on the bias
- 1 cup red bell pepper, chopped bite size
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 cup chicken stock
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 cup bean sprouts
- ground white pepper
Instructions
- Fill a medium pot with water and bring the water to a boil. Turn the heat off, add the chicken and cover the pot with a lid. Let sit for 10 minutes.
- Drain the water, place the chicken on a cutting board and slice it into bite size pieces. Set aside.
- In a large frying pan or large nonstick skillet over medium-high heat, add the oil and when the oil is hot, add the celery and bell pepper. Stir fry for about 5 minutes, until the vegetables are soft but still yielding a slight crunch.
- Add the garlic and stir fry for 30 seconds.
- Return the chicken to the pan and cook for 1 minute, until the chicken is warm.
- Add oyster sauce, soy sauce, chicken stock and sesame oil and stir well.
- Give the cornstarch and water mixture a stir and add it to the pan. Stir until the sauce thickens.
- Add the bean sprouts, toss, and turn the heat off.
- Season with a good amount of white ground pepper, transfer the dish to serving plate and serve immediately.
Notes
Store this chicken chop suey in an airtight storage container, and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5.3g
- Sodium: 646.1mg
- Fat: 10.8g
- Saturated Fat: 2.6g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 14.4g
- Fiber: 2.5g
- Protein: 42.2g
- Cholesterol: 128.5mg
