Chicken Chop Suey Recipes

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CHICKEN CHOP SUEY

Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.

Provided by PICCADILLIAN

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 15



Chicken Chop Suey image

Steps:

  • Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
  • Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
  • Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
  • Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g

1 teaspoon olive oil, divided
4 boneless, skinless chicken thighs, cut into small pieces
1 large green bell pepper, cut into strips
1 large onion, sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy, thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch

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



Chicken Chop Suey image

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

12 ounces chicken breasts, cooked and cubed
6 celery ribs, sliced
1 small head bok choy, sliced
1 small onion, sliced
2 garlic cloves, minced
8 ounces snow peas, sliced
12 ounces bean sprouts, fresh
2 cups chicken broth, low sodium, low or 2 cups no fat
1 tablespoon cornstarch
2 tablespoons soy sauce, light (low sodium)
4 teaspoons oil

CHICKEN CHOP SUEY

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

Time 40m

Number Of Ingredients 15



Chicken Chop Suey image

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, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 822mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

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

CHOP SUEY

This recipe is a great use for leftover rotisserie chicken.

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 17



Chop Suey image

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
  • In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 536 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 30 grams, Sugar 3 grams

8 (3 by 3-inch) packaged Chinese wonton skins, separated
1 tablespoon plus 2 teaspoons canola oil
1/4 teaspoon salt
2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup)
3 cloves garlic, sliced
4 cups sliced napa cabbage
3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)
1 (8-ounce) can bamboo shoots, drained and julienned
2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces)
3/4 teaspoon sugar
1 cup low-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry
2 cups cubed or shredded cooked turkey or chicken
2 cups cooked brown rice
1 tablespoon toasted sesame seeds

CHICKEN CHOP SUEY

Chop suey may sound like something your grandmother ate in the 1950s, but this version from China Café in L.A.'s Grand Central Market - a chicken stir-fry enlivened with plenty of bright bok choy - is honest, simple and plainly delicious.

Provided by Mark Bittman

Categories     dinner, easy, lunch, main course

Time 45m

Yield 2 servings

Number Of Ingredients 9



Chicken Chop Suey image

Steps:

  • In two cups of boiling water, simmer the chicken for 30 minutes. Remove chicken from the water, and let cool. Reserve the stock. When the chicken is cool enough to handle, remove the meat, chop and set aside; discard the skin and bones.
  • Put the vegetable oil in a large, wide skillet set over high heat. When it is hot, add the bok choy, and cook for 1 minute, stirring constantly. Then add half the reserved stock to the pan, and cover; cook until the bok choy is crisp but still tender, about 2 minutes. Remove the cover, and continue cooking until the liquid evaporates and the bok choy browns a bit, 5 to 6 minutes. Transfer to a plate.
  • Add the remaining stock and the chicken to the pan set over high heat. Heat the chicken through, then add the oyster sauce, sugar, cornstarch slurry, sesame oil and reserved bok choy; season to taste. Toss to combine, and serve immediately over rice.

1 large or 2 medium chicken thighs
1 1/2 pounds bok choy, washed and cut into eighths lengthwise, then crosswise into 3-to-4-inch ribbons
2 tablespoons vegetable oil
1 1/2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon toasted sesame oil
Salt to taste
White pepper

WEEKNIGHT CHICKEN CHOP SUEY

If you'd like a little extra crunch with this colorful chop suey, serve with chow mein noddles. -George Utley, South Hill, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16



Weeknight Chicken Chop Suey image

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes., Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

Nutrition Facts : Calories 302 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 237mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges

4 teaspoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon grated lemon zest
1-1/2 cups chopped carrots
1 cup unsweetened pineapple tidbits, drained (reserve juice)
1 can (8 ounces) sliced water chestnuts, drained
1 medium tart apple, chopped
1/2 cup chopped onion
1 cup cold water, divided
3 tablespoons unsweetened pineapple juice
3 tablespoons reduced-sodium teriyaki sauce
2 tablespoons cornstarch
3 cups hot cooked brown rice

CHICKEN CHOP SUEY

Serve up our Chicken Chop Suey for a savory entrée! Fresh mushrooms, sliced water chestnuts and bamboo shoots make this Chicken Chop Suey extra flavorful.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 13



Chicken Chop Suey image

Steps:

  • Mix chicken broth, Gourmet Sauce, honey, garlic and black pepper until blended. Pour 1/3 cup broth mixture over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 15 min. Meanwhile, add cornstarch to remaining broth mixture; stir until dissolved. Reserve for later use.
  • Heat 1 Tbsp. dressing in large nonstick skillet on medium heat. Add onions, green peppers and mushrooms; cook and stir 4 to 5 min. or until tender. Remove from skillet; cover to keep warm.
  • Drain chicken, discarding broth mixture. Heat remaining dressing in same skillet on medium heat. Add chicken; cook and stir 5 min. or until done. Return cooked vegetables to skillet. Add water chestnuts and bamboo shoots; mix well. Stir in reserved cornstarch mixture. Bring to boil, stirring constantly; cook 1 min. or until sauce is slightly thickened, stirring constantly.

Nutrition Facts : Calories 190, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

1/2 cup fat-free reduced-sodium chicken broth
1/3 cup MR. YOSHIDA'S Original Gourmet Sauce
1 Tbsp. honey
2 cloves garlic, minced
1/2 tsp. ground black pepper
1 lb. boneless skinless chicken breasts, cut into thin strips
2 tsp. cornstarch
2 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 onion, slivered
1 green pepper, cut into thin strips
1 cup sliced fresh mushrooms
1 can (5 oz.) sliced water chestnuts, drained
1 can (5 oz.) bamboo shoots, drained

CHOP SUEY

This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.

Provided by DKOSKO

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12



Chop Suey image

Steps:

  • Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
  • In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g

¼ cup shortening
1 ½ cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

CROCK POT CHICKEN CHOP SUEY

Make and share this Crock Pot Chicken Chop Suey recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 6h5m

Yield 3-4 serving(s)

Number Of Ingredients 14



Crock Pot Chicken Chop Suey image

Steps:

  • Cut meat into strips about 2-inches long & 1/2-inch wide.
  • Place in crock pot with salt, pepper, ginger, celery, cabbage, water chestnuts, onions, bouillon, and soy sauce.
  • Cover and cook on LOW for 5-6 hours.
  • Add mushrooms and bean sprouts.
  • Cover and cook on HIGH until vegetables are tender (15 minutes).
  • Serve over hot rice, sprinkled with almonds.
  • Serve with extra soy sauce, if desired.

Nutrition Facts : Calories 499.7, Fat 11.6, SaturatedFat 1.3, Cholesterol 45.6, Sodium 2536.3, Carbohydrate 68.7, Fiber 8.8, Sugar 14.3, Protein 34.2

2 boneless skinless chicken breasts, halved or 1 lb boneless pork
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon crystallized ginger, minced
1 cup celery, sliced
1 cup white cabbage, chopped
1 (5 ounce) can water chestnuts, drained & sliced
3/4 cup onion, sliced
2 cups chicken bouillon
2 tablespoons soy sauce
1 cup mushroom, washed & sliced
1 (1 lb) can bean sprouts, drained & rinsed
2 cups cooked rice
1/2 cup slivered almonds

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From pauladeen.com


CHOP SUEY VS. CHOW MEIN IN CHINESE CUISINE - THE SPRUCE EATS
Chow mein and chop suey are both Chinese stir-fry dishes often found on restaurant and take-out menus. The two may seem similar, but their ingredients, preparation, and origins are different. Chow mein is one of the signature dishes of Chinese cuisine while chop suey is an American creation using Chinese cooking techniques.
From thespruceeats.com


CHICKEN CHOP SUEY MADE EASY WITH CABBAGE – HEARTY TONGUE
Sauteing from Aromatics to Chicken Liver. Heat the pot with a tablespoon of oil. Saute garlic to a golden brown. Then add the onion and stir until it becomes translucent. Add the chicken breast and stir for a bit. Cover the pot and simmer for 1 to 2 minutes, then remix the ingredients for another 1 to 2 minutes.
From heartytongue.com


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