How to Make Chicken Chop Suey
- cook TIME 30 mins
- prep TIME 15 mins
- total TIME 45 mins
Ingredients (18)
- 16 oz skinless boneless chicken thigh sliced
- 10 oz cauliflower cut into florets
- 2 oz snow peas trimmed
- 2 oz red bell pepper chopped
- 2 oz onion cut into wedges
- 2 oz carrot sliced
- 2 tbsp reduced-sodium soy sauce
- 1/2 tbsp sesame oil
- 1 tbsp garlic minced
- 2 tsp oyster sauce
- 2 tbsp canola oil
- 2 tsp cornstarch
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 cup water
- 2 tbsp scallions cut into rings
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked rice
INSTRUCTIONS
Prep:
Prep the chicken: Cut the chicken breasts lengthwise into slices of 0.5-inch width.
Cut the cauliflower into florets: Wash the cauliflower under running water, then pat dry. Place the cauliflower on a cutting board, the large stem facing up. With a paring knife, slice the large florets away from the large stem, one by one. Half or quarter the florets to have even pieces.
Cut the carrot into half moons: Cut off the top and peel the skin. Cut the carrot in half crosswise, then each half into halves lengthwise. Place each quarter flat-side down, then make diagonal cuts to have thin half-moon slices.
Cut the onion into wedges: Half the onion lengthwise and slice off the root and head. Lay one half flat and make a vertical cut right through the center to have two large wedges. Flip the large wedges and cut them into four small wedges.
Chop the bell pepper: Slice off one side of the bell pepper lengthwise, about 3/4 inch away from the core. Repeat with the other sides, then leave out the core. Finally, cut across the slices to make smaller pieces.
Peel and mince the garlic: cut to remove the root part of each garlic clove then press them down hard with the side of a knife to remove the peel with ease. Mince the peeled cloves.
Chop the scallions: Rinse the scallions, pat dry, then lay them in an even layer on a cutting board. Remove 2 inches from the tops and the root ends, then slide the blade of a sharp knife in a back-and-forth motion to make scallion rings.
Cook:
Make the sauce: In a small mixing bowl, add 1/2 tbsp sesame oil, 2 tsp cornstarch, 1/2 tsp ground black pepper, 2 tbsp reduced-sodium soy sauce, 2 tsp oyster sauce, and 1/4 cup water. Stir to combine.
Season the chicken: In a medium bowl, add 16 oz skinless boneless chicken thigh, 1 tsp paprika, and 1/2 tsp garlic powder. Toss well to coat evenly.
Saute the garlic: In a skillet over medium heat, add 2 tbsp canola oil and 1 tbsp garlic. Saute for 30 seconds.
Add the chicken: Add the seasoned chicken and stir-fry for 7 minutes.
Add the carrot, cauliflower, and snow peas: Add 2 oz carrot, 10 oz cauliflower, and 2 oz snow peas. Stir-fry for 3 minutes.
Add red bell pepper and onion: Add 2 oz red bell pepper and 2 oz onion. Stir for 2 minutes.
Add the sauce: Add the sauce and stir well for 3 minutes. Remove from heat when done.
Garnish and serve: Sprinkle chopped 2 tbsp scallions on top of four servings and serve with hot white rice.
