Best 9 Chicken Chop Suey Chow Mein Recipes

CHICKEN CHOP SUEY

Steps:

• Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
• Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
• Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
• Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
• Serve with noodles or rice.

CHICKEN CHOP SUEY

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.

WEEKNIGHT CHICKEN CHOP SUEY

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes., Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

CHICKEN CHOW MEIN

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

CHICKEN CHOP SUEY

Steps:

• In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes., In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet., Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.

CHICKEN CHOW MEIN OR IS IT CHICKEN CHOP SUEY??

Steps:

• Pour oil into a preheat pan or wok.
• Add onions and celery.
• Cook until tender.
• Stir in chopped cabbage and scallions and cook for one minute.
• Remove vegetables from heat and set them aside.
• In a large sauce pan under medium heat, simmer chicken in water/broth until thoroughly cooked.
• Remove chicken from broth and set on a plate to cool.
• When cool enough to handle, remove chicken from bone and chop into 1 1/2 inch pieces.
• Add cooked vegetables and chicken to broth.
• Add (drained) bean sprouts and water chestnuts to broth.
• Sauce: Add all ingredients to a small bowl and whisk until smooth.
• Add to chicken/vegetables.
• Cook, stirring constantly over med/low heat until slightly thickened.
• Serve over rice.
• (Chop Suey?).
• Or serve plain with crunchy Chinese noodles on the side.
• (Chow Mein?).

CHICKEN CHOP SUEY CHOW MEIN

Steps:

• 1. For Stewing the Chicken: In 6qt pan, place chicken, 1/2 of a peeled onion, 2-3 celery ribs, 1 grated garlic clove, soy sauce and *chicken broth. Bring to boil, put lid on, turn down and continue to stew chicken until tender. *Add more chicken broth or water if needed to cover ingredients.
• 2. Remove chicken from broth, set aside until cool enough to handle. Strain broth and place back into pan. When cooled, seperate chicken from skin and bones, shred or dice chicken; on med-low heat, place chicken in pan with broth.
• 3. For the Chop Suey: This part comes together quickly so have the hot cooked rice ready to serve.
• 4. Add to the chicken and broth mixture, 1 cup diced onion, 2 c. diced celery, 1-2 tsp. grated fresh ginger. Cook over med heat until celery is just tender.
• 5. In measuring cup place cornstarch and add 3/4 c. cold water, stir to disolve.
• 6. Stir cornstarch mixture into hot broth, continue to stir to mix throughly. Add stir fry vegetables and water chestnuts. Continue to cook until vegetables are heated through. Serve over hot cooked rice. Pass the soy sauce and pile on the chow mein noodles. Enjoy!
• 7. Notes: extra garlic, ginger and soy sauce can be added if a more flavorful broth is desired.

MING TSAI'S CHICKEN CHOW MEIN MY WAY

Steps:

• In a large bowl, combine the cornstarch and wine and mix. Stir in the oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal oelek. Add the chicken, stir to coat, and allow to marinate covered and refrigerated for at least 2 hours and preferably overnight.
• Bring a large pot of salted water to a boil. Fill a bowl with water and add ice. Add the lo mein to the boiling water and cook until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer the noodles to the ice water. When cold, drain and toss with 1 tablespoon of the oil. Set aside.
• Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat. When the oil shimmers, add the garlic and shiitakes and stir-fry until the mushrooms are soft, about 4 minutes. Remove the mushrooms and set aside. Add the remaining 2 tablespoons of the oil and, when hot, add the chicken (shake off excess marinade) and stir-fry until almost cooked through, 6 to 8 minutes. Add the bok choy and pea pods and stir-fry until crisp-tender, about 3 minutes.
• Add the stock and season with the salt and pepper to taste. Add the reserved shiitakes and the noodles. Stir to coat, and heat through, about 5 minutes.
• Correct the seasonings and serve.

CHICKEN CHOP SUEY

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.