#Chicken chop suey nutrition free#

I suggest slicing your celery thin if you don’t like it too crunchy as the cooking time is short.īell pepper: I’m using a red bell pepper for its vibrant color, but feel free to use a green or yellow one as it will not make a difference.īean sprouts: The bean sprouts add a beautiful refreshing, cooling crunch to the chop suey. Garlic: The garlic infuses the dish with a little sweetness and gives it a little pungent kick.Ĭelery: Celery adds a crunch. Oil: Any neutral oil such as grapeseed oil or vegetable oil works. Ingredients for Chicken Chop SueyĬhicken breast: I’m using a boneless, skinless chicken breast, but feel free to us fillets or other cuts if you prefer. Anderson, tsap seui, a Cantonese dish that translates to “miscellaneous leftovers”, which is very similar to chop suey, can be traced back to the 1890s, in the county of Taishan (Toisan), located in the Guangdong province. But according to anthropologist and Chinese cooking expert E. There are so many different stories that it’s impossible to tell exactly where the dish came from. Then there is the one where Chinese American cooks working on the transcontinental railroad came up with the recipe. One rumor is that it was invented in NYC in 1896, while another states it was invented in San Francisco during the gold rush. However, none of them seem to stem directly from China nor can they prove to be 100% true. There are a handful of conflicting stories as to the origins of chop suey. The ingredients are cooked in a gooey white sauce and are typically served with a side of rice. What is Chop Suey?Ĭhop suey is a popular Western Chinese dish consisting of meat such as chicken, pork, or shrimp, that is stir fried with eggs, and a variety of vegetables such as celery, bean sprouts, snow peas, and cabbage. This simple recipe is great if you are busy but still want homemade Chinese! Cooking time: less than 20 minutes. I think maybe using the chicken broth will help with those who said it was bland, but in the words of Chef Ramsay 'Taste, taste, taste!' No recipe is perfect.Chicken chop suey cooked in a delicate savory sauce is a quick and easy meal. (I later added red pepper flakes- gotta have a little spicy!) It is a very simple, fast recipe and I recommend it for anyone who wants to make a restaurant-quality meal in a short time period. After adding it to the stirfry however.wonderful. Made the cornstarch mixture according to the directions, and was originally worried about the taste of the mixture. I used fresh bean sprouts instead of canned, but I'm sure that it wouldn't make a difference. Added a dash of salt and pepper and even then, the mixture already tasted great. I added my vegetables after the chicken was done and used low-sodium chicken broth as the substitute for the hot water. The chicken was seasoned with seasoning salt, paprika, and pepper. I didn't have pork, so I cut up the (thawed) chicken breasts and cooked them in olive oil. Random huh? I read a lot of complaints about it being bland but for me, it was perfect! Maybe because I'm big on seasoning, and I season food to my taste. Didn't know what to do and decided to find a recipe for chop suey.

#Chicken chop suey nutrition full#

I have a freezer full of frozen food- a diced celery/onion/carrot mixture, broccoli florets, and chicken breasts.