I recommend serving this Whole30 Chop Suey with a side of cauliflower rice to soak up any of the yummy excess sauce. Unlike some of the other Chinese inspired dishes I have on this site like Black Pepper Chicken and Szechuan Pork & Green Beans, the sauce and flavours in this dish are relatively mild, making it a kid friendly meal. I loved the combination of tender chicken and sautéed veggies all coated in a simple sauce. This is my spin on Chop Suey which is a dish that I always used to order when my family and I would go out for Chinese food when I was a kid. I am currently going through a stir fry kick right now and have been making them regularly for dinner because they are not only quick and easy, but also loaded with veggies.
#CHICKEN CHOP SUEY NUTRITION FREE#
This Chicken Chop Suey is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. The perfect quick and easy meal for weeknight dinner, it’s loaded with tender veggies and chicken all coated in a delicious sauce. So chop chop and let's make some Chicken Chop Suey! If you like this recipe for Chicken Chop Suey you may want to try.This Paleo Chicken Chop Suey is an easy one pan stir fry that takes less than 30-minutes to make. If you do, you may want to remove the food as it cooks to avoid both overcrowding the pan or overcooking the food.
If you don't have a wok, you can use a wide heavy skillet. Once ready to finish, just push everything back to the bottom to heat and finish. While not necessary, a wok is the best way to prepare chop suey because of its unique shape which allows you to cook food quickly on the bottom of the pan, and then move pieces up the sides where it's cooler. In the end, add everything back to the pan along with the sauce to coat and heat them up. You can also remove veggies at any time during the cooking process to keep them "crisp-tender". You need to add them in layers, so the cabbage does not become a soggy mess while you are waiting for your onions, celery, and peppers to become tender. The only thing that really needs attention is how you add your vegetables. The finishing sauce for this Chicken Chop Suey is a quick mix of chicken broth, oyster sauce, soy sauce, and cornstarch. Marinating the meat for about 15 minutes adds an additional level of flavor, but is not entirely necessary. Once the veggies are prepped, this dish goes together quickly. When making this recipe, feel free to substitute any of those, including chicken breast, for chicken thighs.
Chop Suey is the English translation of the Chinese words "tsap seui" which means mixed pieces.īoth chop suey and chow mein can be made vegetarian, or with chicken, pork, beef, or shrimp. Chop suey was more likely invented in the United States by Chinese immigrants who wanted to make Chinese-style dishes but were limited in the types of vegetables available to them. Of the two, chow mein is considered to be more authentic China Chinese. Otherwise, they are pretty interchangeable. Chow Mein, on the other hand, is a stir-fry of vegetables with noodles already in the dish.
Chop Suey vs Chow MeinĬhop Suey is a beautiful combination of vegetables in a mild sauce that is generally served with steamed rice. I had a half a head of Napa cabbage in the crisper, leftover from making my Better than Applebee's Oriental Chicken Salad, and some bok choy in the garden, about ready to bolt, so I thought I would make a quick, healthy, low-fat, Chicken Chop Suey. "Once the vegetables are prepped, this delicious low-fat Chicken Chop Suey goes together quickly" The making of Chicken Chop Suey
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