MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Chicken Chop Suey
Categories: Chinese
Yield: 8 Servings
Sauce:
3/4 c Chicken broth
3 tb Soy sauce
2 tb Mirin or rice wine
1/2 ts Sesame oil
1 tb Corn starch
For the Rest of the Dish
1 lb Chicken breast; boneless,
- skinless, cut in thin
- bite size pieces
1 tb corn starch
2 tb Vegetable oil
1 Onion; cut in half moon
- slices
1 Green Pepper,Chopped
2 Carrots,Chopped
8 oz Mushroom,Sliced
2 Babby Bok Choi,Chopped /
-Whites / Green Seperate
8 ea garlic minced
* Bean Sprouts,Blanched And
-Dunked In Ice Water
Whisk together the chicken broth, soy sauce, mirin, sesame oil, and corn
starch. Set aside.
Combine the chicken and cornstarch in a large zipper bag and shake to
coat. Heat 1 tb vegetable oil in a large skillet over medium heat. Add
the chicken and cook until browned on both sides and cooked through.
Plate the chicken.
Heat 1 tb vegetable oil over medium-high heat in the same skillet. Add
the onion, celery, carrots, and mushrooms cooking until the mushrooms
are golden brown and the carrots are crisp tender. Add the snow peas
and cook for 1 minute. Reduce the heat to low. Add the garlic and cook
for 1 minute. Plate the vegetables with the chicken. Whisk the sauce
ingredients that you set aside. Add them to the skillet and cook over
medium-low heat until thickened, whisking several times. Add the chicken
and vegetables back to the skillet with the gravy and stir to warm.
Notes:
Cut the chicken into small, thin, bite-size uniform pieces so they cook
quickly and evenly.
Sometimes, I use two skillets to push this recipe along even faster.
You can cook the chicken in one skillet and the vegetables in the other
skillet. Use whichever skillet is available first to finish the gravy.
Vegetables should be dry, so they stir-fry, not steam.
Cook the chicken in a single layer so it browns well and cooks all the
way through.
Use an oil with a high smoking point, like canola, peanut, or vegetable
oil.
Other vegetables that you can use include cabbage, broccoli, snap peas,
bell peppers, bean sprouts, bok choy, baby corn, bamboo shoots, water
chestnuts, and leeks.
