Easy homemade Chicken Chop Suey just like you get at an American Chinese restaurant. Easy stir fry recipe.
Course Entree
Cuisine Chinese
Diet Gluten Free
Keyword chicken chop suey, chop suey chicken
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 154kcal
Author Robin Gagnon
Ingredients
1tablespoonvegetable oil½ for vegetables, ½ for chicken
3stalkscelerysliced
2-3stalksbok choychopped
½sweet onionlarge, chopped
1teaspoonfresh grated ginger
7oz bean sprouts fresh
½teaspoonsesame oil
8ozboneless skinless chicken breastthinly sliced
4large button mushroomssliced
sauce ingredients
1 ¼cupsreduced sodium chicken stock
1teaspoonreduced sodium soy sauce
1 ½tbscornstarch
Instructions
Preheat skillet to med-high. Add 1 teaspoon 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 ½ teaspoon of oil plus ½ teaspoon of sesame oil in the skillet and add the chicken breast slices. Stir fry until pink isn't showing on the outside of the sliced 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 thickens to the point of a thin gravy.