Chicken Chop Suey Recipe
Easy chicken chop suey cooked in a delicate savory sauce. This simple recipe is great if you are busy but still want homemade Chinese! Ready in less than 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 people
- Category: Main
- Method: Stir frying
- Cuisine: Chinese
- 3/4 pound boneless, skinless chicken breast or fillet (chopped bite size)
- 1 tablespoon vegetable oil
- 2 cloves garlic (minced)
- 3 stalks celery (chopped on the bias)
- 1 cup red bell pepper (chopped bite size)
- 1 cup bean sprouts
- 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
- ground white pepper
- Fill a medium pot with water and bring to a boil. Turn the heat off, add chicken, cover and let sit for 10 minutes. Drain, chop chicken (or shred using your finger) into bite size pieces and set aside.
- In a large pan over medium high heat, add vegetable oil and garlic and fry for 30 seconds. Add celery and red bell pepper and cook for 5 minutes, until celery softens but still yields a crunch.
- Add bean sprout and chicken and cook for 1 minute, until chicken is warm.
- Add oyster sauce, soy sauce, chicken stock and sesame oil and stir well.
- Add cornstarch and water mix and stir until the mixture thickens.
- Turn the heat off, season with a good amount of white ground pepper and serve hot.
This Chicken Chop Suey Recipe will keep refrigerated for up to 2-3 days.
Keywords: recipe, Asian, easy