Best Chicken Chop Suey Chow Mein Recipes

Chicken Chop Suey Chow Mein image

Provided by Julia Ferguson

Time 2h15m

Number Of Ingredients 18

for stewing the chicken:
2-3 chicken breast halves
1/2 onion
3 Tbsp soy sauce, low sodium
1-2 celery ribs
1 clove garlic, grated
32 oz chicken broth (i use low sodium) or use home made broth
for the chop suey:
1-2 tsp grated fresh ginger (do not use powdered ginger)
1 c onion, medium dice
2 c celery, medium dice
2 - 28 oz cans, stir fry vegetables, drained (i use la choy)
1 - 8 oz can, sliced water chestnuts, drained
3 Tbsp cornstarch
3/4 c cold water
hot cooked rice
chow mein noodles
extra, soy sauce, if desired

Steps:

1. For Stewing the Chicken: In 6qt pan, place chicken, 1/2 of a peeled onion, 2-3 celery ribs, 1 grated garlic clove, soy sauce and *chicken broth. Bring to boil, put lid on, turn down and continue to stew chicken until tender. *Add more chicken broth or water if needed to cover ingredients.
2. Remove chicken from broth, set aside until cool enough to handle. Strain broth and place back into pan. When cooled, seperate chicken from skin and bones, shred or dice chicken; on med-low heat, place chicken in pan with broth.
3. For the Chop Suey: This part comes together quickly so have the hot cooked rice ready to serve.
4. Add to the chicken and broth mixture, 1 cup diced onion, 2 c. diced celery, 1-2 tsp. grated fresh ginger. Cook over med heat until celery is just tender.
5. In measuring cup place cornstarch and add 3/4 c. cold water, stir to disolve.
6. Stir cornstarch mixture into hot broth, continue to stir to mix throughly. Add stir fry vegetables and water chestnuts. Continue to cook until vegetables are heated through. Serve over hot cooked rice. Pass the soy sauce and pile on the chow mein noodles. Enjoy!
7. Notes: extra garlic, ginger and soy sauce can be added if a more flavorful broth is desired.

Chicken Chow Mein or is It Chicken Chop Suey?? image

Provided by Aroostook

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
1/2 cup halved onion, sliced
4 stalks celery
1 cup of chopped napa cabbage
1 bunch scallion, chopped fine
1 whole skinless chicken breast
3 cups water or 3 cups chicken broth
1 (15 ounce) can bean sprouts
1 (8 ounce) can water chestnuts
3 tablespoons molasses
1/2 cup soy sauce
1 tablespoon cornstarch
1 tablespoon flour

Steps:

Pour oil into a preheat pan or wok.
Add onions and celery.
Cook until tender.
Stir in chopped cabbage and scallions and cook for one minute.
Remove vegetables from heat and set them aside.
In a large sauce pan under medium heat, simmer chicken in water/broth until thoroughly cooked.
Remove chicken from broth and set on a plate to cool.
When cool enough to handle, remove chicken from bone and chop into 1 1/2 inch pieces.
Add cooked vegetables and chicken to broth.
Add (drained) bean sprouts and water chestnuts to broth.
Sauce: Add all ingredients to a small bowl and whisk until smooth.
Add to chicken/vegetables.
Cook, stirring constantly over med/low heat until slightly thickened.
Serve over rice.
(Chop Suey?).
Or serve plain with crunchy Chinese noodles on the side.
(Chow Mein?).