Chicken Chop Suey ~ Restaurant quality made in less time than it will take to have an order delivered ! Fresh, crunchy and tasty !
I love Chinese food and would probably eat it several times a week – especially Spring Rolls. We only had one Chinese restaurant close to us, but it seems they have either moved or have closed down.
Therefore I decided to start making my own Chinese food, and first on the list was this Chicken Chop Suey.
Absolutely delicious ! The whole family loved this dish and it is sure to become one of our anytime-go-to recipes.
I use an electric wok to cook my Chicken Chop Suey, but you can use any large skillet.
One thing I still need to learn in this lifetime, is how to use chopsticks ! Yep, I am one of those !
Give me a fork or even a spoon and I am happy, but I do not think I have the patience to use chopsticks. Let’s wait and see whether I’ll catch up
Use your favorite mix of Stir-Fry Vegetables. 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.
Chicken Chop Suey
- 1 TB Vegetable Oil
- 1 TB Sesame Oil
- 1 1/2 t Garlic and Ginger Paste
- 3 Chicken Fillets cubes or strips
- 4 cups Stir-Fry Vegetables (I prefer French style in this recipe)
- 3 packets 2-Minute Noodles (not using the seasoning)
- 2 TB Soy Sauce
- Handful Coriander Leaves chopped
- Handful Asian Sprouts
Heat both the Oils in a wok or large skillet – add the Garlic and Ginger Paste – fry 20 seconds and add the Chicken – stir-fry until the Chicken is cooked – remove from the wok/skillet and keep aside
Add the Stir-Fry Vegetables and the Noodles (ONLY the noodles) to the wok/skillet – cook until the Vegetables are just tender – add back the Chicken and heat through
Stir in the Soy Sauce, Coriander and Sprouts just before serving
How about some Springrolls ?