![]() Transfer the chicken to a plate and set aside. Flip and cook on the other side for another 30 seconds, until cooked all the way through. Cook the chicken on one side until it begins to brown, about 1 minute. I like to use French style, but most kinds, except maybe Hawaiian (which is more for a sweet/sour recipe), would be ideal in this Chicken Chop Suey. Add the chicken to the pan in a single layer and separate the pieces with chopsticks or a spatula. Use your favorite mix of Stir-Fry Vegetables. Give me a fork or even a spoon and I am happy, but I do not think I have the patience to use chopsticks. Whisk together broth, soy sauce, and cornstarch stir into chicken mixture and boil until thickened, 12 minutes. Combine cornstarch and remaining 1/4 cup water gradually. Stir in bean sprouts and water chestnuts. Reduce heat simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes. Stir in pineapple tidbits, pineapple juice, 3/4 cup water and teriyaki sauce bring to a boil. One thing I still need to learn in this lifetime, is how to use chopsticks ! Yep, I am one of those ! Add chicken, herbs and lemon zest saute until lightly browned. I use an electric wok to cook my Chicken Chop Suey, but you can use any large skillet. Therefore I decided to start making my own Chinese food, and first on the list was this Chicken Chop Suey.Ībsolutely delicious ! The whole family loved this dish and it is sure to become one of our anytime-go-to recipes. ![]() We only had one Chinese restaurant close to us, but it seems they have either moved or have closed down. I love Chinese food and would probably eat it several times a week – especially Spring Rolls. After 17 minutes, turn heat off and open lid. Mix the soda bicarb and 3 tsp of soya sauce together with 2 tsp of water. Chicken Chop Suey ~ Restaurant quality made in less time than it will take to have an order delivered ! Fresh, crunchy and tasty ! Once rice has come to a boil, lower heat to simmer, cover and let cook for 17 minutes.
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