Summer Sale! 10% OFF Orders $30+ with code: SUMMER10 (*discount codes cannot be combined.)

Chinese Chicken Chop Suey

$0.00
We have run out of stock for this item.

Chinese Chicken Chop Suey

Chicken Chop Suey is my favorite dish when getting take-out Chinese and this recipe is a seriously delicious copycat to the real deal.  Thin sliced velvety chicken with shitake mushrooms, carrots, onion, cabbage and cashews is simmered in a light but flavorful ginger soy chicken stock sauce.   

The key to making the soft velvety chicken that you find when you go out to Chinese restaurants is by sprinkling baking soda over your sliced chicken and letting it sit for 20 minutes.  Then rinse and voila!  It's incredibly tender and just melts in your mouth. 

Chinese Chicken Chop Suey - Serves 2

Ingredients: 

1 Tbs Baking Soda
12 ounces chicken breast thinly sliced (about 3/4 lb)
1 Cup Chicken Stock
1/3 Cup Wozz! Ginger Soy Infusion Sauce
1/2 Tbs Cornstarch
2 Tbs Vegetable Oil
1 Carrot (peeled, cut into thirds and then into thin wide slices) (you can actually shave these pieces off using a peeler - kind of like when you shave thick slices of parmesan cheese off of the block of cheese).
5 leaves of Chinese Cabbage (Napa Cabbage) - cut stems in 1 inch dice and leaves cut into approximate 2 inch strips
1/3 Cup Cashews
3 Green Onions cut into 1 inch pieces
1/2 Cup Shiitake Mushrooms Sliced
1/2 Cup Bean Sprouts

Rice:

Cook Jasmine Rice according to package directions


Method:

Slice Chicken Breast into thin slices.  Add to a bowl and sprinkle baking soda over chicken and mix in.  Let sit for 20 minutes and then rinse well and pat dry.

Season chicken with a sprinkle of salt.

In a separate bowl whisk together Ginger Soy Infusion Sauce, chicken stock and corn starch. Set aside.

Heat up your skillet on medium high heat and add your vegetable oil. When oil is nice and hot, add your chicken and stir fry until chicken turns from pink to white.  

Add your carrot and mushrooms.  Stir fry for a minute.

Stir in ginger soy, corn starch, chicken stock mixture.  Add green onions, bean sprouts, cashews and cabbage.  Simmer for 2 minutes until mixture is hot and sauce is nicely thickened and vegetables are cooked but still crisp.

Serve over Jasmine rice.

Related Recipes

Japanese Sesame Pork Schnitzel with Cabbage and Green Apple Slaw
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Ginger Soy Beef and Ramen Noodle Bowl
Chicken Meatballs with Peanut Sauce and Thai Basil
Japanese Sesame Miso Chicken Skewers
Shrimp Lo Mein Stir Fry with Ginger Soy Sauce | Wozz! Kitchen Creations
Japanese Marinated Portobello Mushroom Burger with Cucumber Ginger Pickle
Chinese Chop Suey | Wozz! Kitchen Creations
Coconut Peanut Chicken Curry Recipe
Shrimp Rice Paper Rolls with 3 Dipping Sauces
coconut curry peanut mussels recipe | Asian peanut mussels
Ginger Soy Steak Tips | Wozz! Kitchen Creations
Grilled Ginger Soy Pork Chops with Mango Chutney
Ginger Soy Chicken Wings Recipe | Wozz! Kitchen Creations
Coconut Peanut Butternut Squash Soup with Lentils and Wild Rice
Sweet Chili Orange Sesame Salmon over Noodles
Ginger Soy Glazed Salmon
Japanese Sesame Miso Roasted Carrots with Honey
Ginger Soy Teriyaki Chicken
Sweet Chili Wings with Orange and Sesame
Grilled Teriyaki Steak Tips
Crispy Coconut Peanut Wings with Cilantro Lime and Chili
Coconut Shrimp with Sweet Chili Orange Sesame Dipping Sauce
Shrimp Vermicelli Salad | Orange Chili Dressing | Wozz! Kitchen Creations
Spicy Orange Beef with Green Beans Stir Fry | Wozz! Kitchen Creations
Chinese Orange Chicken | Wozz! Kitchen Creations
Left Continue shopping
Your Order

You have no items in your cart