Chicken Chop Suey

Stir Fried Chicken Chop Suey

Chicken Chop Suey

• 2 whole Chicken Breasts


• 1/4 cup White Cane Vinegar


• 4 cups water


• 1 teaspoon salt


• 1 tablespoon soy sauce


• 1 clove garlic, minced


• 2 stalks celery, julienne


• 2 medium carrots


• 1 small sweet pepper, julienne


• 2 cups pak choi, chopped


• 2 cups cabbage, coarsley chopped


• 2 stalks scallion


• 1/4 cups Vegetable Oil


• 2 teaspoons cornstarch


• 1/4 cup water

• De-bone and cut chicken breasts into strips, wash with a vinegar and water solution.


• Season with salt, soy sauce and garlic.


• Set aside.


• Cut celery, carrots, sweet pepper and pak choi into strips.


• coarsely shred cabbage and chop scallion.

• Heat 2 Tbsps. vegetable Oil in a frying pan.


• Add celery and carrot and saute for 3-5 minutes.


• Add sweet pepper, pak choi, and cabbage and stir fry until crunchy.


• Remove from the frying pan.


• Add the remaining oil, if necessary, and saute scallions until transparent.


• Add seasoned chicken and fry lightly.


• Dissolve cornstarch with water and add to the cooked chicken.


• Continue cooking for another two minutes or until slightly thickened.


• Return the cooked vegetables to the frying pan and toss well.


• Serve The Chicken Chop Suey with rice or noodles