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Chop Suey

Chicken Chop Suey in blue Ramen Bowl with chopstick crossed over bowl edge and hot sauce bottle in background
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A twist on the classic Chinese recipe of Chop Suey, chicken or pork stir-fried with vegetables in a light and flavorful sauce.

Ingredients

Units Scale
  • 18 ounces Chicken Breast, cut into strips OR 18 ounces Pork Tenderloin, cut into strips
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon White Pepper or Black Pepper
  • 2 cups Celery, cleaned and sliced on a bias
  • 1 1/2 cups Sugar Snap Peas, cleaned and cut in half
  • 1 1/2 cups Onion, sliced
  • 2 1/2 cups Shitake Mushrooms, stemmed and sliced
  • 2 1/2 cups Baby Bok Choy, sliced
  • 3/4 cup Chicken Broth
  • 1 1/2 Tablespoons Cornstarch
  • 3 Tablespoons Soy Sauce
  • 1 1/2 Tablespoons Fresh Garlic, minced
  • 1 1/2 teaspoons Brown Sugar
  • 4 teaspoons Peanut Oil

Instructions

  1. Heat a wok over medium to high heat.  Test for proper heat by dropping a 1/4 teaspoon of water into the wok.  If the water skittles and bounces around, the wok is properly heated.  Add 1 teaspoon of peanut oil and half of the chicken and stir-fry until no longer pink, about 3-4 minutes.  Remove immediately and place in a dish.   Repeat with one more teaspoon of peanut oil and the remainder of the chicken.
  2. Add one more teaspoon of peanut oil and stir fry onions until they just begin to brown, about 2 minutes. 
  3. Add the last teaspoon of oil and add mushrooms and celery, continuing to stir-fry for an additional 4 minutes. 
  4. Meanwhile, mix together chicken broth, soy sauce, cornstarch, sugar and garlic and set aside.
  5. Once the mushrooms are cooked, add the sugar snap peas and bok choy, and cook an additional 2 minutes.  If it seems that the vegetables are sticking to pan and need more oil add 1 to 2 tablespoons of chicken broth.  The steam from the broth will help to loosen and cook the vegetables without the need of any additional oil.  
  6. Add the chicken broth mixture to the pan and the cooked chicken or pork.  Continue to cook and stir, until the sauce begins to boil. 
  7. Remove from pan and serve with rice.

Notes

A 1 1/2 cup serving prepared with chicken breast is 2 WW Smart Points.   A 1 1/2 cup serving prepared with pork tenderloin is 3 WW Smart Points.  A 1/2 cup serving of rice is an additional 3 WW Smart Points.  

Find it online: https://www.miascucina.com/chop-suey-chicken-or-pork/

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