Chicken And Vegetable Chop Suey – a delicious recipe with soy sauce, sugar, salt, ground black pepper, chicken, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a bowl, mix together the soy sauce and sugar and a pinch of salt and black pepper. Stir well. Add the chicken pieces and add everything to a resealable plastic bag. Refrigerate and marinate for 1 hour.
2
Drain the chicken. Add a tablespoon of oil to a skillet on high heat. Add the chicken and saute until browned on all sides.
3
Add the scallions, bell peppers, and leek. Season with salt and black pepper and saute for 5 minutes.
4
In a pot bring the chicken stock to a boil Mix a slurry of cornstarch with a s small amount of water to make a slurry. Add to the stock and stir.
5
Add the sprouts and the chicken mixture to the stock. Mix well and simmer for 10 minutes on medium heat.
719
kcal
Calories
16
g
Fat
12
g
Carbs
126
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 4 tablespoons soy sauce, 2 tablespoons sugar, salt, ground black pepper, and more.
Yes, Chicken And Vegetable Chop Suey falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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