Light and Easy Chicken Chop Suey

Chinese cooking as we know it is actually a combination of cooking techniques and seasonings. I am Vietnamese, but I love to create the stir-fry dishes the Chinese way. The Chicken chop suey is popular in any Chinese takeout restaurant or food court in American malls. It will not take many ingredients to create chop suey at home. Today, I will introduce the chop suey "my easy and healthy way" for light and easy chop suey using the chicken breast or turkey for this recipe. This recipe is very much tolerant with any leftover vegetables. Feel free to use them as you wish and serve with rice or ramen noodles.

Ingredients:
1 chicken breast, sliced in thin strips
1 tsp soy sauce
1 tsp rice wine vinegar
1 garlic clove, minced
Sauce ingredients:
1/2 cup chicken broth
2 tbs soy sauce
1 tbs rice wine vinegar
2 tsp cornstarch
1 tsp honey
Other ingredients:
1 dried fungus, soaked in water and cut in thin strips
3 button mushrooms, sliced
1 celery stalk, sliced
1/3 cup green beans
1/4 cup sliced white onion (optional)
3 green onions, cut into 1 inch pieces

Hot cooked rice or ramen noodles

Directions:
Combine soy sauce, vinegar, and garlic in a bowl and toss the chicken in the marinade. Let marinate at room temperature for 30 minutes.

Blend the sauce in the bowl until smooth.
Heat wok with 1 tbs of peanut oil until hot. Drain chicken and reserve the marinade.

Add chicken to wok. Stir fry for 3 minutes or until no longer pink.  Remove from wok.

 

Heat 1 tbs oil until hot. Add white onions, dried fungus, fresh mushrooms, celery, and green
beans 

Stir-fry for 2 minutes.

 

 Add green onion and the sauce and the reserve marinade; Bring to boil and return chicken to the wok. Make a quick stir. Cook for 1 more minute.

Serve over rice or ramen noodles.