#BAKED CHICKEN CHOP SUEY HOW TO#
#BAKED CHICKEN CHOP SUEY PLUS#
#BAKED CHICKEN CHOP SUEY FREE#

To reheat it, pop it in the microwave or in a pan on the stovetop for a few minutes.

Keep it in a covered container in the refrigerator.

ADD SAUCE – Add sauce ingredients and cook everything is heated through and the sauce is thickened.Ĭhicken chop suey makes great leftovers for school or work lunches!.

Combine cornstarch and water until smooth stir into chicken mixture. Add chicken and marinade to skillet stir-fry for 5-7 minutes or until chicken is no long pink.

STIR FRY Stir fry chicken & vegetables (per recipe below). Add celery, mushrooms and green pepper to skillet stir-fry 3-4 minutes or until crisp-tender.

PREP Toss chicken with corn starch and set aside.

#BAKED CHICKEN CHOP SUEY HOW TO#

And a dash of red chili oil or sriracha will give chicken chop suey a spicy kick! How to Make Chicken Chop SueyĬhicken chop suey is super easy to prepare. Get creative and add some extra crunch, color, and nutrition to your chicken chop suey by adding toasted crushed peanuts or some cashew nuts! Green onion never goes amiss. The sauce is incredibly simple but it’s really delicious! Broth, soy sauce, water, sugar, and a dash of sesame oil.

#BAKED CHICKEN CHOP SUEY FREE#

It’s easy to get all the ingredients for chicken chop suey!Ĭhicken breasts are used in this recipe but boneless chicken thighs will work too.Ĭarrots, celery, bean sprouts, and garlic are favorites in this recipe! Feel free to add canned water chestnuts, baby corn, sliced mushrooms, and bok choy. The sauces are fairly similar, although chop suey can sometimes be a little bit spicier. But chow mein cooks meat, vegetables, noodles, and sauce all together. Serve chicken chop suey with noodles or rice for a dish your family will love all year long! Want to cut carbs? Serve over shredded steamed cabbage or cauliflower rice! What’s the Difference Between Chop Suey and Chow Mein?Ĭhop suey is cooked meat and vegetables combined with a sauce and served over prepared rice or noodles. Making a stir fry is both easy and a great way to sneak in some veggies! I love the flavor of homemade sauces and being able to adjust the sweetness and ensure I can avoid preservatives and MSG! It’s all tossed in the easiest ever sauce and served over rice or noodles! This simple chop suey combines carrots, celery, and bean sprouts with tender bites of chicken for a budget-friendly favorite. Stir in the scallion greens and serve immediately with white rice.This recipe for chicken chop suey turns humble veggies into a family favorite dish! Continue to stir and cooks while the sauce thickens, about 3-4 minutes. Stir in the sauce and let it start to bubble.

Stir in the scallion whites, mushrooms, and water chestnuts. Toss in the pepper and celery and cook, stirring often, for about 2-3 minutes. When hot, add the chicken and toss frequently until it is almost cooked through. Then whisk the cornstarch into the remaining sauce along with 1/2 cup of water and set aside.Īfter all your vegetables are prepped, heat the oil in a wok or other large skillet. Pour about 2 tablespoons onto the chicken. In a liquid measuring cup or medium bowl, whisk together the soy sauce, honey, and garlic until well-combined. Place the chicken in a bowl and set aside. shittake mushroom caps, slicedġ can (8 oz.) sliced water chestnuts, drainedġ cup white rice, cooked to package directions, for serving boneless and skinless chicken thighs, cut into bite-sized piecesġ/3 cup soy sauce, preferably fermented (or low sodium)ġ tablespoon coconut oil (or other cooking oil)ġ green bell pepper, cut into bite-sized piecesĥ scallions, greens and white sliced and separatedĪbout 4 oz. This dish will serve four people.Ībout 1-1/4 lbs.

#BAKED CHICKEN CHOP SUEY PLUS#

Plus I love making a healthier and cheaper version of take-out foods at home. They are a cinch to put together and they are so versatile. Stir-fry is one of my favorite warm-weather weeknight meals. Chinese cabbage, bamboo shoots, and bean sprouts would all be good in this, too. You can use both or pack as many veggies into this stir-fry as you want. This time I used a green pepper, but last time I used some baby bok choy in its place - both were good.

I've made this dish inspired by a similar recipe at Brooklyn Farm Girl a couple of times now and we really like it. We found heirloom French breakfast radishes and I'm hoping they are cute and tasty! They should be ready to harvest in just over 20 days.īut, back to this meal. I can't wait for the radishes to come up. We don't have room for a large garden, but we are doing radishes, lettuces, green beans, tomatoes, and a bunch of herbs in containers. We did start some seeds this past weekend as well as potted a few new herbs. As I mentioned in my last post, it's a difficult time of year for cooking - no fresh local vegetables available yet and most of our preserved goods from last year's harvest are gone. The weather is starting to warm up around here and for me that means that I start to want lighter dinners.

Baked chicken chop suey