This Chicken Chop Suey has few ingredients and is simple to make for a quick, easy weeknight meal.
Did you all survive the fireworks of the 4th of July? 🙂
Here, it was a hottttt 92 degrees, which is crazy, blazing hot for us.
All our local towns had big banners of burn warnings, encouraging people to leave the fireworks to the professional, commercial displays. And, for the most part – everyone did. Which we were entirely grateful for, because we live near a heavily wooded area. Fireworks and woods? They don’t mix.
Thankfully, I’m happy to say, our 4th of July holiday was uneventful. Just like we like it. 🙂
Now that the holiday’s over, let’s talk Chop Suey, shall we? Chicken Chop Suey lovers, anyone?
I know I am. I’m a huge fan of a simple, easy, one skillet Chop Suey of simple ingredients like onions, celery, garlic and bean sprouts. That’s it! Tossed with chicken, sprinkled with salt and pepper, then splashed with salty soy sauce. Major yummo in the tummo. 🙂
I’m sure there are dozens of Chicken Chop Suey recipes you can make by including additional vegetables like carrots, snap peas or even cabbage. But this recipe keeps it simple, and is just like a restaurant version I grew up with.
What I love about it is, the few ingredients let the ingredients shine by themselves when doused with just a few dashes of salty soy sauce. It makes my mouth water just thinking about it!
Around here, it’s hard to find an Asian restaurant that has a simple Chicken Chop Suey dish on the menu. Of course, you can order it off-menu, but it’s always with an incredulous look of surprise from the waiter like “You want Chicken Chop Suey…?”
That’s when I just nod my head eagerly YES and he better not get in the way of my chop sticks, because they’re going to be humming around in that bowl of piping hot goodness. 🙂
One of my fondest memories of getting to visit my grandparents is when my grandpa wanted Chicken Chop Suey. The Chinese take-out restaurant was less than a mile from my grandparent’s house, and by today’s standards, was what would be known as a dive. But arguably, they had the best Chicken Chop Suey in town. One taste of their Chop Suey, and it wasn’t long before you were overlooking the rough exterior, because their Chop Suey was clearly made with love on the inside.
That’s kind of how it happens around here – the body wants what the body wants 🙂 and early this Saturday morning, I wanted Chicken Chop Suey like I remembered it.
Trust me, I was not disappointed. This bowl of yummy was just what the body wanted.
IMO, the key to a flavorful Chop Suey lies in the freshest ingredients tossed with the soy sauce, salt and pepper of this veggie filled dish. The texture is soft, supple and incredibly wonderful with a salty undertone of flavor.
Try it, I think you’ll love it like we did!
Chicken Chop Suey
- 1/8 cup canola oil
- 1 pound chicken diced into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups sliced yellow onion
- 1 and 1/2 cups diced celery
- 2 tablespoons coarsely chopped fresh garlic
- 1 cup hot water
- 2 14-ounce cans bean sprouts, drained and rinsed
- 1/3 cup cold water
- 2 tablespoons corn startch
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- Heat oil in a skillet over medium-high heat until hot. Turn down to medium, add chicken, salt and pepper and sear 5 minutes. Add onion, celery and garlic and cook an additional 5 minutes. Add water and bean sprouts, then cover and cook an additional 5 minutes.
- In a small cup or bowl, combine cold water, corn starch, soy sauce and sugar. Stir until thoroughly mixed. Add to skillet and cook for 5 minutes or until thickened. Serve while hot.