Best 6 Cantonese Chicken Chop Suey Recipes
Cantonese Chicken Chop Suey is a classic dish that combines tender chicken, crisp vegetables, and a flavorful sauce. It is a popular dish in Chinese-American cuisine and is often served with rice or noodles. It is made with a variety of ingredients, including chicken, vegetables, and a savory sauce. The vegetables typically used in Chop Suey include celery, carrots, and onions, but other vegetables such as broccoli, snow peas, and bell peppers can also be used. The sauce is usually made with soy sauce, oyster sauce, and chicken broth, and is often thickened with cornstarch. Chop Suey can be made with a variety of different meats, including beef, pork, and shrimp, but chicken is the most popular choice.
This article provides two recipes for Cantonese Chicken Chop Suey: a traditional recipe and a healthier version. The traditional recipe uses more oil and sugar, while the healthier version uses less oil and sugar and substitutes healthier ingredients, such as low-sodium soy sauce and brown rice. Both recipes are easy to follow and can be made in about 30 minutes.
In addition to the two recipes, the article also includes a section on the history of Chop Suey and a section on how to choose the best ingredients for Chop Suey. The history section discusses the origins of Chop Suey and how it became popular in the United States. The section on choosing the best ingredients provides tips on how to select the freshest and most flavorful ingredients for Chop Suey.
CANTONESE CHICKEN CHOP SUEY
Make and share this Cantonese Chicken Chop Suey recipe from Food.com.
Provided by Pa. Hiker
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 1/2-inch pieces.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
- Add chicken; sprinkle with seasoned salt.
- Stir-fry 4 to 6 minutes or until brown.
- Add vegetables and water to skillet.
- Heat to boiling; reduce heat to medium.
- Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
- Drain liquid.
- Stir in stir-fry sauce and honey; heat through.
- Divide rice and noodles among bowls.
- Top with chicken mixture.
- Sprinkle with cashews.
Nutrition Facts : Calories 576.1, Fat 23, SaturatedFat 5, Cholesterol 72.6, Sodium 693, Carbohydrate 60.5, Fiber 1.8, Sugar 3.8, Protein 30.6
CANTONESE CHICKEN CHOP SUEY
Adapted from an emailed Betty Crocker recipe, this is a quick and tasty Asian dish. You will need stir-fry sauce for this. Note: Make your own stir-fry vegetable combination when you mix 1 1/2 cups sliced celery, 1 1/4 cups sliced carrot, 3/4 cup snow pea pods and 1/2 cup coarsely chopped onion.
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt. Stir-fry 4 to 6 minutes or until brown.
- Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
- Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
Nutrition Facts : Calories 509.8, Fat 13.9, SaturatedFat 2.4, Cholesterol 65.8, Sodium 789.2, Carbohydrate 61.8, Fiber 1.8, Sugar 6.7, Protein 33.2
CHICKEN CHOP SUEY
Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.
Provided by PICCADILLIAN
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
- Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
- Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
- Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g
CHICKEN CHOP SUEY
My SO recently was diagnosed with diabetes so I have had to radically change our eating habits. He's a big guy and likes a full plate so I have been working on lightening foods without sacrificing portions. This works out per serving to 3 lean meats, 1 fat and 1 carbohydrate leaving plenty of room for the rice or noodles you wish to serve it on.****The sodium looks high because it didn't calculate for the low sodium soy sauce, figure half the sodium listed in the nutritional data*******
Provided by Tiny kitchen
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery, bok choy, onion, garlic and snow peas in oil.
- When tender/crisp add broth and bean sprouts.
- Simmer until sprouts are soft.
- Increase heat to boil, add chicken and soy sauce.
- Add corn starch mixed with a small amount of cold water, stir until thickened.
Nutrition Facts : Calories 314.1, Fat 13.9, SaturatedFat 3.2, Cholesterol 54.4, Sodium 1122.7, Carbohydrate 20.6, Fiber 6.5, Sugar 10.6, Protein 29.2
CANTONESE CHICKEN CHOP SUEY
No need to order out from the neighborhood Chinese restaurant. Just whip up this sweet-and-saucy chicken dish instead!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
- Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
- Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 2240 mg
CANTONESE CHICKEN CHOP SUEY
Number Of Ingredients 9
Steps:
- 1. Cook rice as directed on package.2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray12-inch nonstick skillet with cooking spray heat over mediumhighheat. Add chicken sprinkle with seasoned salt. Stir-fry4 to 6 minutes or until brown.3. Add vegetables and water to skillet. Heat to boiling reduce heatto medium. Cover and cook 5 to 7 minutes, stirring occasionally,until vegetables are crisp-tender. Stir in stir-fry sauce and honey:heat through.4. Divide rice and noodles among bowls. Top with chicken mixture.Sprinkle with cashews.1 SERVING: Calories 435 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 55mg:Sodium 1460mg Carbohydrate 58g (Dietary Fiber 4g) Protein 29g • % Daily Value: Vitamin A 100%:Vitamin C 36% Calcium 8% Iron 26% • Exchanges: 3 Starch, 2 Vegetable, 4 Lean Meat •Carbohydrate Choices: 4together time Mix things up for a little excitement on Wacky Wednesday. Serve dessert first, and pour your beverage into bowls to sip through straws. Have family members wear sunglasses or eat with their mittens on!
Nutrition Facts : Nutritional Facts Serves
Tips:
- Mise en Place: Before starting, ensure all ingredients are measured, prepped, and within reach. This streamlines the cooking process and prevents scrambling during preparation.
- Use Quality Ingredients: Opt for fresh vegetables with vibrant colors and firm texture. High-quality chicken, oyster sauce, soy sauce, and ginger-garlic paste greatly enhance the flavor of the dish.
- Control the Heat: Cook the chicken in hot oil to sear and lock in the flavors, then reduce the heat to a simmer for the vegetables to soften without overcooking.
- Don't Overcrowd the Wok: If using a small wok, cook the ingredients in batches to prevent overcrowding and ensure even cooking.
- Sauce Consistency: Adjust the amount of stock or water to achieve your desired sauce consistency. For a thicker sauce, add less liquid; for a thinner sauce, add more.
- Taste and Adjust Seasoning: Always taste the dish and adjust the seasoning as needed. Add more soy sauce, oyster sauce, or ginger-garlic paste if desired.
- Serve Immediately: Chop Suey is best served hot, as the vegetables will lose their vibrant colors and texture if left to sit for too long.
Conclusion:
With its vibrant colors, delicious flavors, and easy-to-follow steps, this Cantonese Chicken Chop Suey recipe is a delightful addition to any home cook's repertoire. Whether you're a seasoned chef or just starting your culinary journey, this dish promises to impress your taste buds and leave you craving more. The combination of succulent chicken, tender vegetables, and a savory sauce creates a harmonious balance of flavors that will tantalize your senses. So gather your ingredients, heat up your wok, and embark on this culinary adventure to savor the authentic taste of Cantonese Chicken Chop Suey.
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