Posted by Marla
on August 29, 2009, 1:06 pm
71.2.71.71
ROD RECIPES 08/29/2009 National Chop Suey Day Cantonese Chicken Chop Suey
Chop suey consists of small pieces of meat, chicken or shrimp stir-fried with celery, onions, bean sprouts, water chestnuts, mushrooms and/or other vegetables, and served over rice, usually with soy sauce.
Chop suey is supposedly not Chinese, but is a Chinese American dish which originated in the mid to late 19th century, either with Chinese laborers working on the U.S. transcontinental railroad, Chinese immigrants in San Francisco, or Chinese ambassador Li Hung Chang’s cooks while he was visiting New York. More recent information suggests that it originated in the Toisan region of China.
source is foodreference.com
Cantonese Chicken Chop Suey
1 cup uncooked regular long-grain rice
1 pound boneless skinless chicken breast halves
1/2 teaspoon peppered seasoned salt or 1/4 teaspoon salt
1 bag (1 pound) fresh stir-fry vegetables (4 cups)
1/2 cup water
1/2 cup classic-style stir-fry sauce
1 tablespoon honey
2 cups chow mein noodles
1/4 cup cashew pieces
1. Cook rice as directed on package.
2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
3. Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
4. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
source is Betty Crocker
Message Thread:
« Back to thread