Chicken Chop Suey
Submitted by Jackie_255
Stir-fried chicken breast with snow peas, mushrooms, water chestnuts, and bean sprouts in a sweet-savory pineapple-ginger sauce with a kick of horseradish. Dinner in 30 minutes flat.
YIELD
4 servingsPREP
5 minCOOK
25 minREADY
30 minForget the takeout menu. This chicken chop suey hits the table faster than delivery and tastes about ten times fresher.
Cubed chicken breast gets a quick pan-fry, then joins a colorful toss of snow peas, mushrooms, water chestnuts, tomato, and green onions.
The sauce is where things get interesting: pineapple juice, soy sauce, ginger, and a sneaky hit of horseradish that adds warmth without overwhelming heat.
Pour it all over a bed of crisp, fresh bean sprouts and serve immediately while everything still has that wok-fired crunch.
Kitchen Tips
- Stir-fry the vegetables for just 2 minutes. You want them vibrant and snappy, not limp.
- Crush the bouillon cubes into a powder before dissolving in the pineapple juice for a smooth, lump-free sauce
- Fresh bean sprouts are non-negotiable here. Canned ones won’t give you the same crunch.
- Have everything chopped and measured before you start cooking. Stir-fry waits for nobody.
Ingredients
Directions
Pan fry chicken in oil.
Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice.
Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes.
Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.
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