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Chicken Chop Suey

8 Servings

NOTES : Calories: 291kcal | Carbohydrates: 17g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 621mg | Potassium: 981mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5752IU | Vitamin C: 37mg | Calcium: 62mg | Iron: 2mg

Sauce
3/4 Cup low sodium chicken broth
3 Tbl low sodium soy sauce
2 Tbl mirin or rice wine
1/2 Tsp sesame oil
1 Tbl cornstarch
For the Rest of the Dish
1 Lb boneless skinless chicken breast, Cut In Thin Bite Size Pieces
1 Tbl cornstarch
2 Tbl vegetable oil
1 Onion, Cut In Half Moon Slices
1 Green Pepper, Chopped
2 Carrots, Chopped
8 Oz Mushroom, Sliced
2 Babby Bok Choi, Chopped / Whites / Green Seperate
8 Clove garlic minced
4 Scoops Bean Sprouts, Blanched And Dunked In Ice Water

Whisk together the chicken broth, soy sauce, mirin, sesame oil, and cornstarch. Set aside
Combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through. Plate the chicken.
Heat 1 tablespoon vegetable oil over medium-high heat in the same skillet. Add the onion, celery, carrots, and mushrooms cooking until the mushrooms are golden brown and the carrots are crisp tender. Add the snow peas and cook for 1 minute. Reduce the heat to low. Add the garlic and cook for 1 minute. Plate the vegetables with the chicken.
Whisk the sauce ingredients that you set aside. Add them to the skillet and cook over medium-low heat until thickened, whisking several times. Add the chicken and vegetables back to the skillet with the gravy and stir to warm.
Notes
Cut the chicken into small, thin, bite-size uniform pieces so they cook quickly and evenly.
Sometimes, I use two skillets to push this recipe along even faster. You can cook the chicken in one skillet and the vegetables in the other skillet. Use whichever skillet is available first to finish the gravy.
Vegetables should be dry, so they stir-fry, not steam.
Cook the chicken in a single layer so it browns well and cooks all the way through.
Use an oil with a high smoking point, like canola, peanut, or vegetable oil.
Other vegetables that you can use include cabbage, broccoli, snap peas, bell peppers, bean sprouts, bok choy, baby corn, bamboo shoots, water chestnuts, and leeks.



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