Best 12 Chop Chop Chicken Recipes

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.

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 CHOP SUEY WITH A TWIST

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables. Cover and cook on low until chicken is tender, 5-6 hours., Combine cornstarch and water until smooth; gradually stir into chop suey. Add edamame, cover and cook on high until thickened, about 30 minutes. Serve with rice.

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.

PORK, BEEF OR CHICKEN CHOP SUEY

Steps:

• In a large bowl combine soy sauce, corn syrup (or brown sugar) and mix together with the cooked meat; let stand for 30 minutes.
• Mix/whisk the cornstarch with cold water (or COLD chicken broth) and set aside.
• Heat the oil in a wok or large skillet until hot.
• Add in onions slices; stir-fry for 2 minutes.
• Add in garlic and sliced vegetables; stir-fry for 2 minutes.
• Add in the meat mixture; stir-fry for 2 minutes.
• Add in the cornstarch mixture; stir for 2 minutes.
• Add in the bean sprouts and cook, stirring for about 2 minutes.
• Season with salt and pepper, and
• Add in more soy sauce if desired.
• Transfer to a large bowl sprinkle with chopped green onions if desired.
• Serve with rice.

CHICKEN CHOP SUEY

Steps:

• In two cups of boiling water, simmer the chicken for 30 minutes. Remove chicken from the water, and let cool. Reserve the stock. When the chicken is cool enough to handle, remove the meat, chop and set aside; discard the skin and bones.
• Put the vegetable oil in a large, wide skillet set over high heat. When it is hot, add the bok choy, and cook for 1 minute, stirring constantly. Then add half the reserved stock to the pan, and cover; cook until the bok choy is crisp but still tender, about 2 minutes. Remove the cover, and continue cooking until the liquid evaporates and the bok choy browns a bit, 5 to 6 minutes. Transfer to a plate.
• Add the remaining stock and the chicken to the pan set over high heat. Heat the chicken through, then add the oyster sauce, sugar, cornstarch slurry, sesame oil and reserved bok choy; season to taste. Toss to combine, and serve immediately over rice.

SUPER TEX-MEX CHICKEN CHOP SALAD

Steps:

• Sprinkle chicken breast evenly with Montreal steak seasoning.
• Melt butter in a frying pan over medium heat; cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. Remove chicken from pan and cut into small pieces.
• Mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and Cheddar-Monterey Jack cheese blend in a large bowl; gently toss.
• Whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl; drizzle over salad. Toss to coat.

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.

CHOP! CHOP! CHICKEN

Steps:

• Combine first 9 ingredients into a blender and pulse until blended smooth.
• Pour mixture over chicken in a 9X13 inch baking pan.
• Bake at 350 degrees for 35-45 minutes or until juices run clear and chicken is done.
• Serves 6-8. The sauce is wonderful over rice.
• If desired, remove chicken from baking pan and pour the sauce into a medium saucepan and add 2-3 tsp cornstarch. Cook over medium heat until slightly thickened. Pour over chicken and serve.
• To make in crockpot, cook on high for 4-5 hours or low for 7-8 hours.

CHICKEN CHOP SUEY

Steps:

• In a large skillet, over medium heat, mix together chicken {or turkey}, celery soup, milk, soy sauce, bean drained sprouts, sour cream, parsley, and onion. Mix well until incorporated. Cook for 30 minutes - mixture should be bubbly. While cooking, make your rice. Remove from stove and serve over cooked rice. Top with Chow Mein Noodles. Drizzle with additional soy sauce if needed. (I don't, but my hubby does)

CHICKEN CHOP SUEY

Steps:

• Boil sprouts until translucent; drain.
• Boil chicken until tender, and broth is down to 1 cup.
• Chop chicken into cubes and save broth.
• Add bouillon cubes to broth.
• Thicken with cornstarch.
• Fork stir eggs and add to broth.
• Add soy sauce.
• Mix broth with sprouts and chicken.
• Serve over rice.

CHICKEN CHOP SUEY

Steps:

• 1. Trim fat from chicken breast.Wash and put chicken breast in 2-3 cups of boiling water, boil 5 min. turn off the heat, let chicken stay in hot water for 10 more min. Remove chicken to a platter and let cool, then shred chicken with clean fingers.
• 2. Wash & drain bean sprouts, wash & cut celery, peel & cut onion into 1/4 inch slices, clean fresh mushrooms with a dampened paper towel, then slice
• 3. Dissolve 1 tbsp cornstarch in 2 tbsp water, set aside
• 4. Heat 2 tbsp oil in wok or skillet over high heat, add celery, onions & mushrooms.Stir-fry until oil coats all the vegetables, about 2 min. Add the soy sauce, sugar, salt & ground ginger mixture in with the vegetables & stir. Add the chicken broth & bring to a boil. Add bean sprouts, water chestnuts & the shredded chicken, stir. When it begins to boil again, gradually add the cornstarch mixture; stir until it thickens.
• 5. Serve hot over cooked rice & or chow mein noodles. Double the recipe for more servings.
• 6. Like more sauce version: 6 tbsp soy sauce 2 tbsp sugar 3 tbsp flour 2/3 cups of water or chicken broth 1/2 tsp salt 1/4-1/2 tsp ground ginger