Uncooked poultry carries harmful bacteria like salmonella and E. If you can see any pink inside the meat, it’s not done and needs to cook more. At this point, the chicken should be cooked through, but you should always check. Pour the chicken marinade into the wok and heat until the mixture starts to boil. Part of the appeal of chop suey is its simplicity and relative cleanliness, from which a soupy consistency would detract This helps to thicken the otherwise-runny sauce, so it doesn’t turn into soup. Put your cornstarch into the chicken marinade mixture. This provides the same amount of cooking for the smaller, thinner slices, so they’re at the same level of doneness as the larger pieces. Next, you'll add smaller vegetables like the green onions, bean sprouts, and carrots and allow them to cook for one minute. These vegetables are the thickest and take longest to cook. Pay close attention and carefully poke at the vegetables with tongs or something similar to make sure they’re firm to the touch. Next, drop your onions and peppers into the wok, stirring them frequently and turning them, so they cook evenly throughout. Once the pan or wok is hot enough, pour in the oil and let it get warm.

If you can’t get an exact temperature, put the stove on high. Heat your wok to about 400 degrees, the optimal temperature for doing any kind of stir fry dish because it’s hot enough to cook vegetables quickly without making them mushy. Allow the chicken to marinate for about 20 minutes. We like to add a little sweetness to our dish to offset the saltiness of the soy sauce and other ingredients. You can also freeze it for several months as long as it’s in a freezer-safe container.Place your chicken in a bowl, pour the mirin, soy sauce, and brown sugar over it, and stir well.

It’s easy to reheat in the microwave for easy lunches and dinners. Allow it to cool to room temperature before chilling it. Yes, you can make this dish ahead and store it in the refrigerator for three to four days. Try serving it with plain white rice, fried rice, pan-fried noodles, or chow mein or lo mein. So it’s really up to you and your tastes. Is chop suey made with noodles?Ĭhop suey is usually served over rice, but I have seen versions served with noodles, too. The baking soda is then rinsed off before the chicken is added to your stir fry. The baking soda prevents the proteins in the chicken from bonding too much, keeping the chicken soft and velvet-like when the chicken is cooked. The chicken breast slices are marinated in baking soda for about 20 minutes. I prefer the second method because it is much easier, especially when cooking at home. A second, and much easier method, is to marinate the chicken briefly in baking soda before cooking it. The most commonly used method for restaurants is to coat the chicken in cornstarch and do a quick deep fry before adding it to the stir fry. Have you ever wondered why the chicken breast at Chinese restaurants is always so silky and tender but it always seems to taste tough and dry when you cook it at home? Velveting chicken is a technique used by Chinese restaurants to keep the chicken tender and juicy. While this is optional, if you are making this dish with chicken, I would recommend velveting the chicken beforehand so that the chicken will be very tender. If you don’t have oyster sauce, you can leave it out, but I would recommend using chicken broth instead of water to give more flavor to the sauce. Sometimes I also like to add a splash of shaoxing cooking wine and some fresh ginger. You can, of course, add even more ingredients to the sauce to build on the flavor, but the above ingredients are enough for an easy flavorful sauce. Whatever proteins and vegetables you choose, everything is tied together with a thick gravy-like savory sauce. You can also try adding other veggies like celery, bok choy, red bell pepper, and chopped garlic cloves. I made chicken chop suey for this post including broccoli, snap peas, chicken, mushrooms, carrots, and cabbage. It is a stir fry dish that can be made with a variety of vegetables and meat or seafood and everything is tied together with a savory sauce thickened with cornstarch.Ĭommon proteins you’ll find in the dish include beef, chicken, pork or shrimp. Vegetables include bean sprouts, cabbage, snow peas, carrots. What is Chop Suey?Ĭhop Suey is a Chinese American dish. It’s a popular takeout dish that’s easy to make at home because you can use almost whatever vegetables or meat you have in your fridge. This Chop Suey recipe is a super easy and tasty way to use up all those ingredients.

These days I have a lot of random leftover ingredients in my fridge. It can be made with a variety of meats and vegetables and everything is coated in a thick, flavorful, savory sauce. This quick and easy chop suey recipe is great for using up leftover ingredients you have in your fridge.

Chicken chop suey recipe indian