#Chinese chicken chop suey recipes full#

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Ground black pepper, to add a floral and spicy element.

Other fresh veggies such as shiitake mushrooms, snow peas, or baby corn.

Here are some common ingredients others like to use when switching up how they make their own version of this easy stir fry.

I suggest trying this recipe as is and then getting creative the next time you give it a try. Ground white pepper: Ground white pepper isn’t as floral as black pepper and has a stronger pepper taste. You can use potato starch as a substitute as well. For an even more intense sesame taste, use toasted sesame oil.Ĭornstarch: The cornstarch is used to make the chicken juicy and to thicken the sauce. Sesame oil: Sesame oil adds nuttiness to the stir fry. However, if you only have regular chicken broth, use half chicken broth and half water to dilute it. Soy sauce: Use regular soy sauce such as Kikkoman or Yamasa, or Chinese dark soy sauce (not Thai since it’s too sweet).Ĭhicken broth: Chop suey has a mild taste that’s not too salty so I recommend using a low sodium chicken broth. Make sure you are using a good oyster such such as Lee Kum Kee Premium Oyster Sauce since cheap ones tend to lack depth of flavor and are mostly sweet. Oyster sauce: Oyster sauce adds a pungent and salty kick to the stir fry.

#Chinese chicken chop suey recipes free#

I suggest slicing your celery thin if you don’t like it too crunchy as the cooking time is short.īell pepper: I’m using a red bell pepper for its vibrant color, but feel free to use a green or yellow one as it will not make a difference.īean sprouts: The bean sprouts add a beautiful refreshing, cooling crunch to the chop suey.

Garlic: The garlic infuses the dish with a little sweetness and gives it a little pungent kick.Ĭelery: Celery adds a crunch. Oil: Any neutral oil such as grapeseed oil or vegetable oil works. Ingredients for Chicken Chop SueyĬhicken breast: I’m using a boneless, skinless chicken breast, but feel free to us fillets or other cuts if you prefer. Anderson, tsap seui, a Cantonese dish that translates to “miscellaneous leftovers”, which is very similar to chop suey, can be traced back to the 1890s, in the county of Taishan (Toisan), located in the Guangdong province. But according to anthropologist and Chinese cooking expert E. There are so many different stories that it’s impossible to tell exactly where the dish came from. Then there is the one where Chinese American cooks working on the transcontinental railroad came up with the recipe. One rumor is that it was invented in NYC in 1896, while another states it was invented in San Francisco during the gold rush. However, none of them seem to stem directly from China nor can they prove to be 100% true. There are a handful of conflicting stories as to the origins of chop suey. The ingredients are cooked in a gooey white sauce and are typically served with a side of rice. What is Chop Suey?Ĭhop suey is a popular Western Chinese dish consisting of meat such as chicken, pork, or shrimp, that is stir fried with eggs, and a variety of vegetables such as celery, bean sprouts, snow peas, and cabbage. This simple recipe is great if you are busy but still want homemade Chinese! Cooking time: less than 20 minutes. Chicken chop suey cooked in a delicate savory sauce is a quick and easy meal.