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Asian chicken chop suey recipe5/18/2023 ![]() ![]() Add in more veggies: there are so many different veggies that you can add into this stir fry including thinly sliced bell peppers, broccoli florets or broccolini, asparagus, shredded cabbage, spinach or bean sprouts.To make this recipe more authentic you can add in bamboo shoots or water chestnuts which are both canned pantry items often added to the dish.Don’t like chicken? Swap the chicken for thinly sliced pork tenderloin or pork chops, turkey breasts or shrimp.It is a dish consisting of stir fried meat and vegetables in a brown sauce and is often made using whatever vegetables you have on hand. It is not a dish you would find in China, but rather something invented in the US using a loose recipe and a cooking method adopted from Chinese cooking. This Paleo Chop Suey is also Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.Ĭhop Suey is a westernized dish you often see on Chinese restaurant menus here in North America.These are leftovers you will actually want to eat: The leftovers are so tasty! I highly recommend making extra because the leftovers reheat well and are great enjoyed as lunch over the following few days.Trust me when I say that this is a step that you won’t want to miss and is what transforms this from a boring old stir fry to a dish you would find at your favourite local Chinese restaurant. The chicken is so tender: I used my go to stir fry trick (baking soda!) which I leave the sliced chicken to marinate in for just a few minutes.Feel free to add in any other veggies you have in the fridge and you can use a different protein too! Use what you have! This is one recipe that you really don’t need to follow to a T.It’s a great go to dinner to make when you are in need of a meal you can throw together quickly. It’s perfect for weeknight dinner: This one pan 30-minute dish is so easy to make.Why you are going to love this Chicken Chop Suey I recommend serving this Whole30 Chop Suey with a side of cauliflower rice to soak up any of the yummy excess sauce. Unlike some of the other Chinese inspired dishes I have on this site like Black Pepper Chicken and Szechuan Pork & Green Beans, the sauce and flavours in this dish are relatively mild, making it a kid friendly meal. I loved the combination of tender chicken and sautéed veggies all coated in a simple sauce. This is my spin on Chop Suey which is a dish that I always used to order when my family and I would go out for Chinese food when I was a kid. I am currently going through a stir fry kick right now and have been making them regularly for dinner because they are not only quick and easy, but also loaded with veggies. This Chicken Chop Suey is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. The perfect quick and easy meal for weeknight dinner, it’s loaded with tender veggies and chicken all coated in a delicious sauce. Serve immediately.This Paleo Chicken Chop Suey is an easy one pan stir fry that takes less than 30-minutes to make. Spoon out onto a serving plate and garnish with more spring onions. Toss in the egg noodles, bean sprouts and spring onions. Add the cornstarch slurry to thicken the sauce.Īdd the chicken back into the wok. Pour hot stock, soy sauce and sesame oil into the wok, and bring to a boil. Add water to help create some steam to cook the leaves. Spoon out the chicken.Īdd another tablespoon of rapeseed oil, the shiitake mushrooms and Chinese leaf, and cook, stirring for 1 minute. Cook for another 2 minutes until the chicken is cooked through. Season with Shaoxing rice wine and deglaze the wok. Wok-fry the chicken for 2 minutes until it starts to caramelize and starts to turn opaque. Add the garlic, ginger and chile, and stir-fry for a few seconds, then add the chicken. ![]() Heat a wok over high heat until smoking and add 1 tablespoon of rapeseed oil. ![]() In a bowl, add the chicken and marinade with salt, ground white pepper, oyster sauce and cornstarch.
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