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#Chinese chop suey recipe plus

Stir fry it together for a minute, then put the bean sprouts and sauce in. When your chicken turns white, add the veggies in except the bean sprouts.

Add the garlic and onion and cook for a minute, then add the chicken and cook for an additional minute.

Then heat vegetable oil in your wok or skillet. To make this chopsuey recipe, you’ll first velvet the chicken by coating it in baking soda and letting it sit for 20 to 30 minutes. Once you make it, the whole family will request it again and again!

#Chinese chop suey recipe plus

All it takes are fresh veggies and chicken plus a few staples you likely have in your pantry and fridge already to whip up the sauce. In 17 minutes flat, this chicken chop suey recipe will be ready to serve fresh from your kitchen.

Chop suey sauce – You’ll make this with soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and water.

Veggies – The best chop suey veggies are sliced white onion, thinly-sliced carrots, bok choy, sliced mushrooms, and bean sprouts.

Thinly sliced chicken breasts – We’re going to velvet them (see below) so they will basically melt in your mouth!.

That’s because you’re making it completely fresh without excess oil or additives to bog down the flavors. It’s simple, fresh, and you’ll be amazed that you can make it even better than they can. If you regularly order chicken chop suey from your local Chinese restaurant, you will want to try this recipe.

Plus, my kids just love saying “chop suey” which means they happily eat every last bite! In less than 20 minutes, I can make this tasty-as-takeout version that’s healthier with less oil and fresher ingredients. Tender slices of chicken and a bounty of veggies make this chop suey recipe a favorite of mine to cook for the family.