Add the vegetable broth with olive oil, garlic, celery, carrots and red bell peppers. Heat a large wok or skillet to medium-high heat. Set aside for the meat to tenderize at room temperature. It’s such an easy Chicken Chop Suey recipe that’s much lower in points than take out. Add the baking soda and using your fingers, mix the baking soda with the chicken. Once the sauce begins to simmer reduce the heat and let cook for 5 minutes. In a small bowl I mixed together the chicken broth, cornstarch, soy sauce, sesame oil and rice wine vinegar.Īdd the sauce to the pan and increase the heat to medium high. While the vegetables were cooking I started getting the sauce ready. Let that cook for 4 minutes.Īdd the bean sprouts and cook for 1 minute. Once the chicken was done cooking I pushed it to the side and added the carrots, celery, onion and garlic. While the chicken was cooking I cut up my vegetables. Let the chicken cook until it is no longer pink. Heat the large skillet over medium heat then add the oil and chicken. Because of that I used a large nonstick skillet. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots and water chestnuts. To keep this recipe low in points I reduced the amount of oil I used. In a large wok/pan, add 2 tablespoon of oil, stir fry the chicken slices with medium high heat for 2-3 minutes. In a small bowl, combine the chop suey sauce ingredients, mix well and set aside. If you prefer a vegetarian version you could use tofu instead of chicken and vegetable broth instead of chicken broth.Ĭut the boneless, skinless chicken breast into bite size pieces. In a mixing bowl, add the chicken slices and marinade ingredients, mix well and set aside for 10-15 minutes. You could also add snow peas, bok choy or baby corn. Drop in chicken and stir-fry until thoroughly cooked but tender. For the vegetables in my Chicken Chop Suey I used bean sprouts, celery, onion and carrots. Pour a little oil into a wok or large skillet and heat.
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