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Chinese Chop Suey

Classic Wok



Chop suey is Chinese-American in origin. If you keep the chicken in the freezer it will be easier to slice. Purchase all the vegetables not more than a few days ahead for the best flavor. Mushrooms will last longer if kept in a paper bag. Water chestnuts are a walnut-sized crunchy root vegetable.


    3 cups uncooked pearl rice
    4 cups water

Thickening Sauce

    2 ˝ cups water
    3 tablespoons soy sauce
    1 tablespoon chicken base
    3 tablespoons cornstarch
    ˝ teaspoon powdered ginger
    ⅛ teaspoon ground black pepper


    5 frozen skinless, boneless chicken breasts (2 ˝ pounds)
    1 tablespoon canola oil
    2 cups sliced white mushrooms
    2 cups halved and sliced yellow onion
    2 cups bias-sliced celery stalks
    2 cups bean sprouts
    1 can sliced water chestnuts, drained

1.  Place rice and water in a rice cooker or place in a 3-quart
     saucepan and bring water to a boil. Cover and reduce heat 
     to low. Cook for 20-30 minutes.

2.  In a medium bowl, whisk the water, soy sauce, chicken base,
     cornstarch, ginger and pepper until smooth.

3.  On a small chopping board, slice chicken breast thinly with a 
     sharp knife, set aside. Heat oil in a 5-quart nonstick sauté pan
     or wok. Fry chicken until browned, then set aside.

4.  Prepare each vegetable and add to the pan. This way they
     each cook for the correct amount of time.

5.  When vegetables are tender crisp, 5-8 minutes, add the
      chicken. Pour sauce over chicken and vegetables, stir until
      thickened. Serve over cooked rice.

      Makes 4 servings


Seasoned with Love
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