CHICKEN CHOP SUEY
Chop suey may sound like something your grandmother ate in the 1950s, but this version from China Café in L.A.'s Grand Central Market - a chicken stir-fry enlivened with plenty of bright bok choy - is honest, simple and plainly delicious.
Provided by Mark Bittman
Categories dinner, easy, lunch, main course
Time 45m
Yield 2 servings
Number Of Ingredients 9
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.
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Ebai manyo
[email protected]This is the worst chicken chop suey recipe I've ever tried. Avoid it at all costs.
Dasilva O'neil
[email protected]I would not recommend this recipe. It's not worth the time or effort.
carlos c
[email protected]This recipe was a waste of time. It didn't turn out well at all.
Ngomako joel
[email protected]The chicken was a little tough. I think I overcooked it.
Joni Sing
[email protected]The sauce didn't thicken up as much as I would have liked. I had to add some cornstarch to thicken it up.
Domingo Aguilera
[email protected]This recipe is a bit bland for my taste. I added some red pepper flakes to give it a little kick.
Amir Faraz
[email protected]I found that the sauce was a little too sweet for my taste. I added a bit of soy sauce to balance it out.
Larry junior Toles
[email protected]I'm not a fan of the celery in this recipe, so I usually leave it out. It's still delicious without it.
Sandra Clemmer
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the sweet and sour sauce.
Rennee Horne
[email protected]I've been making this recipe for years and it never disappoints. It's a family favorite.
Niroshana Kumara
[email protected]This is my go-to recipe for chicken chop suey. It's simple to make and always delicious.
Andrew Jimenez
[email protected]I love that this recipe is so versatile. I can use whatever vegetables I have on hand and it always turns out great.
DayaRam Rai118
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I've served it at parties and potlucks and it's always a hit.
Tevin Jones
[email protected]I'm not a huge fan of chop suey, but this recipe changed my mind. The sauce was so good and the vegetables were cooked perfectly.
Prabesh Poon
[email protected]This recipe is a great way to use up leftover chicken. I also like to add some shrimp or tofu to make it a more complete meal.
Sledge Sledge
[email protected]I love the combination of flavors in this dish. The chicken is tender and the vegetables are crisp. The sauce is also delicious.
David Lynch
[email protected]I've made this recipe several times and it always turns out great. It's a quick and easy weeknight meal that my whole family enjoys.
SHOISHOB AHMED
[email protected]This chicken chop suey recipe is a keeper! The sauce was flavorful and the vegetables were perfectly cooked. I served it over rice and it was a hit with my family.