Chicken Chop Suey
Chicken and vegetables in a thickened Asian-style sauce served over steamed rice.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- MARINADE:
- 1 TBSP cornstarch
- 1 TBSP soy sauce
- 1 TBSP water
- 1 pound boneless skinless chicken breast, thinly sliced
- RICE:
- 1 cup uncooked long-grain white rice
- 1 1/2 cups water
- SAUCE:
- 1 tsp sesame oil
- 2 tsp rice vinegar
- 2 tsp cooking sherry
- 3 TBSP cornstarch
- 1/4 cup soy sauce
- 1 cup water
- STIR-FRY:
- 2 TBSP peanut oil, divided
- 1 yellow onion, thin sliced
- 3 garlic cloves, chopped
- 1 celery rib, thin sliced
- 1 medium carrot, thin sliced
- 10 baby corns
- 12 ounces (4 cups) chopped cabbage
Cool Tools For Your Kitchen
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T-Fal Nonstick Jumbo Wok - SEE ON AMAZON
OXO Good Grips Wooden Spatula - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Benriner Japanese Mandoline - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
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Rubbermaid 3-Piece Produce Saver Containers - SEE ON AMAZON
Utopia Pre-Seasoned Cast-Iron Skillet - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE MORE
Directions
- MARINADE:
- Mix the 1 TBSP cornstarch, 1 TBSP soy sauce, and 1 TBSP water in a large bowl. Add the sliced chicken to the bowl and stir until all the chicken is evenly coated. Set aside.
- RICE:
- Stir together the 1 cup rice and the 1 1/2 cups water in a medium-size saucepan. Bring to a boil over medium-high heat then cover the pan and reduce the heat to low. Simmer the rice over low heat WITHOUT REMOVING THE LID for 10 minutes.
- KEEP THE LID ON and turn off the heat. Let the rice sit in the covered pan WITHOUT REMOVING THE LID for 15 more minutes.
- SAUCE:
- Mix the SAUCE ingredients together in a bowl until well combined and cornstarch has dissolved. Set aside.
- STIR-FRY:
- Heat 1 TBSP of the peanut oil in a wok over medium-high heat. When the oil is hot add the chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes (depending on the thickness of your chicken slices). Transfer the cooked chicken to a plate and set aside.
- Add the remaining 1 TBSP of peanut oil to the wok. When the oil is hot add the onion, garlic, celery, carrot, and baby corn to the pan and cook, stirring occasionally, about 4 minutes.
- Add the cabbage to the pan and cook, stirring occasionally, about 2 minutes.
- Stir the sauce again and pour into the pan along with the chicken. Cook, stirring occasionally, until sauce thickens, 3 to 4 more minutes.
- Serve the chicken and vegetables over the steamed rice
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