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Chicken Chop Suey #2

Chicken Chop Suey #2 recipe image
This Chicken Chop Suey is a comforting, home-style take on the classic Chinese-American dish. It features tender chunks of parboiled chicken tossed with a vibrant medley of vegetables, including broccoli, cauliflower, celery, and water chestnuts. The secret lies in the savory sauce, created by blending soy sauce, teriyaki glaze, and creamy peanut butter for a rich, nutty flavor profile. The vegetables remain crisp-tender, providing a satisfying crunch against the soft chicken. This dish is perfect for a quick weeknight dinner, offering a hearty and flavorful meal that pairs beautifully with hot steamed rice or chow mein noodles. It&# 226;€™s a reliable, crowd-pleasing recipe that brings warm, familiar flavors to the table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 143.4
Description
This Chicken Chop Suey is a comforting, home-style take on the classic Chinese-American dish. It features tender chunks of parboiled chicken tossed with a vibrant medley of vegetables, including broccoli, cauliflower, celery, and water chestnuts. The secret lies in the savory sauce, created by blending soy sauce, teriyaki glaze, and creamy peanut butter for a rich, nutty flavor profile. The vegetables remain crisp-tender, providing a satisfying crunch against the soft chicken. This dish is perfect for a quick weeknight dinner, offering a hearty and flavorful meal that pairs beautifully with hot steamed rice or chow mein noodles. It&# 226;€™s a reliable, crowd-pleasing recipe that brings warm, familiar flavors to the table.
Ingredients
  • 1 cup To 2 c chicken parboiled and
Directions
  1. 1
    Cut the parboiled chicken into bite-sized pieces.
  2. 2
    Slice the drained mushrooms in half.
  3. 3
    Prepare the vegetables: trim and blanch fresh pea pods in cold salted water for 30 minutes, then drain; cut broccoli and cauliflower into florets; diagonally slice the celery.
  4. 4
    Heat a small amount of olive oil in a wok or large skillet over medium-high heat.
  5. 5
    Add the chicken pieces to the hot wok and stir-fry until thoroughly cooked and tender.
  6. 6
    Stir in 1 tablespoon of Teriyaki sauce and 1 tablespoon of Soy sauce.
  7. 7
    Add 1 cup of water and let the mixture simmer until it begins to gurgle.
  8. 8
    Stir in 1 heaping tablespoon of peanut butter and simmer until the sauce turns golden and smooth.
  9. 9
    Add the remaining 1 cup of water, canned mixed Chinese vegetables, water chestnuts, sliced mushrooms, broccoli florets, cauliflower florets, sliced celery, and blanched pea pods.
  10. 10
    Stir well and heat through until the vegetables are crisp-tender.
  11. 11
    Serve immediately over hot boiled rice or Chinese chow mein noodles.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 143.4kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 2.0g10%
Cholesterol 53.4mg18%
Sodium 49.2mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, chop suey, stir fry, peanut sauce, vegetables, chinese cuisine, soy sauce, teriyaki, water chestnuts, broccoli, cauliflower, celery, mushrooms, pea pods, rice side dish, home style, quick dinner, asian inspired, wok cooking, family meal
Read it online: https://www.chefs-mate.com/recipe/chicken-chop-suey-2/