Tender sliced chicken and a colorful mix of crisp vegetables tossed in a classic savory sauce. This American-Chinese takeout favorite is quick, easy, and perfect for a weeknight dinner served over fluffy rice.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
402cal
41gprotein
23gcarbs
16g
Ingredients
1 lb Chicken Breast (Boneless, skinless, and sliced thinly against the grain)
Golden, crunchy fried noodles, a classic Indo-Chinese favorite. Perfect for adding texture to soups and salads, or as the base for American Chopsuey. Ready in under 30 minutes!
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Chicken Chop Suey, Crispy Fried Noodles and Steamed Basmati Rice
Aromatic Chicken Chop Suey with crispy noodles – a fiber-rich, quick-to-make dinner delight!
This chinese_american dish is perfect for dinner. With 1046.25 calories and 52.220000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp
Vegetable Oil
(Divided, for stir-frying)
4 cloves Garlic (Minced)
1 inch Ginger (Fresh, grated)
1 medium Yellow Onion (Sliced)
2 stalks Celery (Sliced diagonally)
1 medium Carrot (Julienned or thinly sliced)
8 oz Cremini Mushrooms (Sliced)
1 small head Bok Choy (Leaves and stems separated and chopped)
8 oz Canned Water Chestnuts (Drained and sliced)
2 cups Mung Bean Sprouts (Fresh)
Instructions
1
Marinate Chicken & Prepare Sauce
In a medium bowl, combine the thinly sliced chicken, 1 tbsp soy sauce, Shaoxing wine, 1 tbsp cornstarch, and white pepper. Mix well to coat evenly. Set aside to marinate for 15 minutes.
While the chicken marinates, prepare the sauce. In a small bowl, whisk together the chicken broth, 3 tbsp soy sauce, oyster sauce, toasted sesame oil, sugar, and the remaining 1 tbsp of cornstarch until smooth. Set aside.
2
Cook the Chicken
Heat 1.5 tbsp of vegetable oil in a large wok or skillet over high heat until it shimmers.
Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through.
Remove the chicken from the wok and set it aside on a plate.
3
Stir-fry Vegetables
Add the remaining 1.5 tbsp of oil to the hot wok.
Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Add the sliced onion, celery, and carrots. Stir-fry for 3-4 minutes until they begin to soften but are still crisp.
Add the mushrooms, chopped bok choy stems, and sliced water chestnuts. Continue to stir-fry for another 2-3 minutes.
4
Combine and Finish
Return the cooked chicken to the wok with the vegetables. Add the fresh bean sprouts and the chopped bok choy leaves.
Give the prepared sauce a quick stir to ensure the cornstarch is not settled at the bottom, then pour it into the wok.
Stir everything together continuously. Bring the sauce to a boil and cook for 1-2 minutes, until it thickens and coats all the ingredients.
Remove from the heat immediately to prevent the vegetables from overcooking.
5
Serve
Serve the Chicken Chop Suey hot, traditionally over steamed white rice or crispy chow mein noodles.
382cal
7gprotein
41gcarbs
21gfat
Ingredients
200 g Hakka Noodles (Or other thin wheat noodles like chowmein noodles)
3 tbsp Corn Starch
1 tsp Salt (For boiling the noodles)
3 cup Oil (For deep frying, any neutral high-smoke point oil)
Instructions
1
Boil and Dry the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
Add the hakka noodles and cook until just al dente (firm to the bite), typically for 4-5 minutes. Do not overcook, as mushy noodles won't become crispy.
Immediately drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking process and wash off excess starch.
Spread the noodles in a single layer on a large tray or clean kitchen towel. Let them air dry completely for at least 20-30 minutes. They must be dry to the touch for the best results.
2
Coat the Noodles
Once the noodles are completely dry, transfer them to a large mixing bowl.
Sprinkle the corn starch and the remaining 1/4 tsp of salt over the noodles.
Gently toss with your fingers, separating the strands, until they are evenly and lightly coated. This coating helps them become extra crispy.
3
Deep Fry to Perfection
Heat the oil in a deep kadai or wok over medium-high heat to about 180°C (355°F). If you don't have a thermometer, drop a single noodle into the oil; it should sizzle vigorously and float to the top immediately.
Carefully place a small batch of the coated noodles into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and make the noodles greasy.
Fry for about 2-3 minutes, turning gently with a slotted spoon, until the noodles are a crisp, golden-brown.
Remove the fried noodles from the oil using the slotted spoon, allowing excess oil to drip back into the kadai.
4
Drain, Cool, and Serve
Place the fried noodles on a wire rack or a plate lined with paper towels to drain any remaining excess oil.
Repeat the frying process in batches with the rest of the noodles.
Let the noodles cool completely. They will become even crispier as they cool down.
Serve as a crunchy topping for Manchow soup, as the base for American Chopsuey, or as a standalone snack.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
