This Chicken Chop Suey Recipe makes it so easy to enjoy Chinese food at home without ordering take-out. The chop suey is teamed with brown rice and iced tea for an easy family meal.
Chicken Chop Suey
I don’t know about you, but I enjoy a bright and festive impromptu theme dinner, especially in the winter months. This fun and easy Chinese dinner features homemade chicken chop suey along with brown rice and glasses of refreshing iced tea. Enjoying a simple yet festive meal like this with my daughter brings me back to what is important in life, spending cherished time with loved ones.
Don’t worry, this is an easy meal to put together. You can even make it on a weeknight. The chop suey is a simple chicken stir fry dish to prepare. It is really just chicken, veggies and a sauce of stock, soy sauce, and cornstarch. I use instant brown rice to save time, and family-friendly refreshing iced tea. Everything for the meal can be ready in less than a half hour right down to the little paper umbrellas.
My daughter (like most kids) seems to think a beverage with a fancy paper umbrella is just “the bomb”. I must say I’m sort of keen on it too. It is such an uplifting touch, that takes mere seconds.
I tend to cook more Asian food in the cold of winter anyway. Much of the produce used in this type of cooking is still in season throughout the winter. It is a great way to provide fresh veggies in our diet this time of year. Making simple Chinese dishes like this myself, also allows me to make the meal a bit lower in sodium, which we prefer in our home.
Easy homemade Chicken Chop Suey Recipe
- 2 tsp oil 1 for vegetables, 1 for chicken
- 3 stalks celery sliced
- 2-3 stalks bok choy chopped
- 1/2 sweet onion large, chopped
- 1 tsp fresh grated ginger
- 7 oz bean sprouts fresh
- 1/2 tsp sesame oil
- 8 oz chicken breast sliced
- 4 large button mushrooms sliced
- 1 1/4 cups reduced sodium chicken stock
- 1 tsp reduced sodium soy sauce
- 1 1/2 tbs cornstarch
- Preheat skillet to med-high. Add 1 tsp of oil, then toss in the celery, bok choy, and onions. Toss together then add grated fresh ginger, Stir well and continue stirring until the vegetables are just starting to soften, then add the bean sprouts. Toss and continue stir frying until the sprouts are translucent, but still a little crisp. Dump the vegetable mixture in a bowl and set aside.
- Put 1 tsp of oil plus 1/2 tsp of sesame oil in the skillet and add the sliced chicken. Stir fry until pink isn't showing on the outside of the chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside.
- Whisk together chicken stock, soy sauce, and cornstarch. Add this mixture to the pan. Stir well and cook for 1 minute. Add the vegetables. Mix well and cook for another minute or two (while frequently stirring) until the sauce has thickened to the point of a thin gravy.
- Serve with rice.
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