Chop suey is an Americanized Chinese dish that is popular for take-out, but it is actually quite simple to make at home. A mixture of vegetables, such as bell peppers, leeks, and bean sprouts, and chicken are dressed in a sweet and sour sauce. The sauce is thickened with cornstarch which helps it to coat each ingredient perfectly. Serve this stir-fry over rice for a filling and complete meal.
- 60 milliliters soy sauce
- 2 tablespoons sugar
- ground black pepper
- 12 chicken tenderloins
- vegetable oil
- 2 scallions
- 1 red bell pepper
- 1 green bell pepper
- 1 leek
- 400 milliliters chicken stock
- 1 teaspoon cornstarch
- 200 grams bean sprouts
- In a bowl, mix together the soy sauce and sugar and a pinch of salt and black pepper. Stir well. Add the chicken pieces and add everything to a resealable plastic bag. Refrigerate and marinate for 1 hour.
- Drain the chicken. Add a tablespoon of oil to a skillet on high heat. Add the chicken and saute until browned on all sides.
- Add the scallions, bell peppers, and leek. Season with salt and black pepper and saute for 5 minutes.
- In a pot bring the chicken stock to a boil Mix a slurry of cornstarch with a s small amount of water to make a slurry. Add to the stock and stir.
- Add the sprouts and the chicken mixture to the stock. Mix well and simmer for 10 minutes on medium heat.
|Calories550Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.