Chop Suey Recipe

Vegetable oil: Used for cooking the chicken and vegetables, providing a neutral flavor.

Chicken breast: Sliced thin for quick cooking and tender texture.

Onion: Adds sweetness and depth to the dish.

Garlic: Provides a fragrant and savory base.

Mixed vegetables: A combination of carrots, bell peppers, and celery for color and crunch.

Bean sprouts: Adds a fresh and crisp element to the stir-fry.

Soy sauce: Brings a salty and umami flavor to the dish.

Cornstarch: Used to thicken the sauce, creating a glossy finish.

Chicken broth: Forms the base of the sauce, adding richness and depth.

When cooking chicken breast, make sure to slice it thinly and evenly. This ensures that the chicken cooks quickly and uniformly, preventing any pieces from being overcooked or undercooked. Additionally, when adding the cornstarch and chicken broth mixture, ensure that the broth is cold or at room temperature. This helps the cornstarch dissolve completely, creating a smooth and thick sauce without any lumps.

• vegetable oil - Substitute with olive oil: Olive oil provides a similar cooking medium and adds a slightly richer flavor.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a good alternative for vegetarians.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish similarly to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent aroma of minced garlic.

• mixed vegetables (carrots, bell peppers, celery) - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and often include a similar variety of vegetables.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and fresh flavor, though they are slightly sweeter.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for vegetarians and provides a similar depth of flavor.

• Allow the Chop Suey to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the Chop Suey to an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• Store the container in the refrigerator if you plan to consume the Chop Suey within 3-4 days. This keeps the vegetables crisp and the chicken tender.
• For longer storage, place the Chop Suey in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When freezing, try to remove as much air as possible from the container or bag. This helps prevent freezer burn and preserves the quality of the Chop Suey.
• To reheat, thaw the Chop Suey in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor of the dish.
• Reheat the Chop Suey in a pan over medium heat, stirring occasionally until heated through. You can add a splash of chicken broth if the dish appears dry.
• Alternatively, you can reheat the Chop Suey in the microwave. Place it in a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.
• Avoid reheating the Chop Suey multiple times, as this can degrade the quality and safety of the dish. Only reheat the portion you plan to consume.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of chicken broth to the pan.
  3. Add the leftover Chop Suey and stir occasionally.
  4. Cook for about 5-7 minutes until everything is heated through and the vegetables are tender.

• Microwave Method:

  1. Place the Chop Suey in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals until the dish is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chop Suey in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Stir halfway through to ensure even heating.

• Steamer Method:

  1. Set up your steamer and bring water to a boil.
  2. Place the Chop Suey in a heatproof dish that fits in the steamer.
  3. Steam for about 5-10 minutes, or until heated through.
  4. Stir occasionally to ensure even heating.

• Sous Vide Method:

  1. Place the Chop Suey in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Large pan: A spacious cooking vessel to accommodate all ingredients and ensure even cooking.

• Spatula: Essential for stirring and flipping the chicken and vegetables without damaging them.

• Knife: For slicing the chicken breast and chopping the onion and mixed vegetables.

• Cutting board: A safe surface for chopping and slicing ingredients.

• Garlic press: Handy for mincing garlic quickly and efficiently.

• Measuring spoons: To measure out the vegetable oil, soy sauce, and cornstarch accurately.

• Measuring cup: For measuring the chicken broth and ensuring the correct liquid ratio.

• Small bowl: Used to mix the cornstarch and chicken broth before adding to the pan.

• Tongs: Useful for handling and turning the chicken slices while they cook.

• Wooden spoon: Ideal for stirring the ingredients together without scratching the pan.

• Serving dish: To transfer the finished chop suey for serving.

Prep ingredients in advance: Chop the chicken, onion, and vegetables the night before to save time.

Use pre-cut vegetables: Purchase pre-cut mixed vegetables to reduce prep time.

Quick marinade: Marinate the chicken in soy sauce for 10 minutes before cooking for added flavor.

One-pan cooking: Use a large pan to cook everything together, minimizing cleanup.

Cornstarch slurry: Mix cornstarch and chicken broth ahead of time to quickly thicken the sauce.