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
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
Cook Jasmine Rice according to package directions
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.