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Chicken Chop Suey with Shrimp Stir-Fry in serving platter is Today's Delight.
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Chicken Chop Suey with Shrimp Stir-Fry

Chicken Chop Suey with Shrimp Stir-Fry is a quick and easy dish made with a variety of colorful vegetables with chicken and shrimp.
Course Main Course, Stir-fry
Cuisine American, Chinese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 354kcal

Ingredients

Marinade

  • 1 ½ pounds chicken breast or boneless chicken thighs cubed
  • 1 ½ tablespoons Shaoxing rice wine
  • 2 teaspoons cornstarch diluted in 2 teaspoons water

Sauce

  • 1 ½ cups chicken broth or water with ½ teaspoon Knorr chicken powder bouillon
  • 1 ½ tablespoons oyster sauce
  • 2 teaspoons cornstarch diluted in 2 teaspoons water
  • 1 teaspoon soy sauce

Stir-Fry

  • 2 cups shrimp peeled and deveined
  • 3 cloves garlic minced
  • 1 small yellow onion chopped
  • 1 large carrot sliced ¼ inch diagonally
  • 4 cups cauliflower or ¼ of a whole cauliflower
  • 4 cups broccoli florets or ¼ of a whole broccoli
  • 15 pieces green beans sliced 2 inches long
  • 2 stalks celery sliced
  • 1 small zucchini
  • 1 small green bell pepper sliced 1 inch wide by 1 ½ inches long
  • 1 small red bell pepper sliced 1 inch wide by 1 ½ inches long
  • ½ cup baby corn
  • ¼ cup baby bella mushroom sliced
  • yellow onion julienned for garnish (optional)
  • red onion julienned for garnish (optional)
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Heat oil over medium heat.
  • Saute onion until translucent.
  • Add garlic and cook for a minute.
  • Stir fry and half cook chicken, then push to the sides.
  • Stir fry and half cook shrimp, then push to the sides.
  • At the center of skillet, toss-in the longer cooking vegetables. These are carrots, cauliflower and green beans. Cover skillet and cook for 2 – 3 minutes.
  • Toss-in broccoli, green and red bell pepper. Cover skillet and cook for 1 ½ minutes.
  • Add celery, baby bella mushrooms and zucchini. Cook for 1 minute with skillet covered.
  • Push all the vegetables to the sides and pour sauce. Bring it to a simmer until thicken then mix all the ingredients with the sauce.
  • Season with salt and pepper, if needed.
  • Turn off heat and transfer right away to a serving bowl so it doesn’t overcook.

Video

Notes

  1. Get all your ingredients ready before stir-frying. Be quick once you stir-fry. You want your meat to be tender and vegetables crisp.
  2. Use a big wok or skillet so you have enough room to push the ingredients to the sides while cooking the other veggies.
  3. Place mushroom in a colander and rinse briefly. Dry with paper towel. Do not soak in water. Or you can wipe it with a damp paper towel, whichever is easier for you.
  4. Marinating the meat before stir-frying is OPTIONAL but I recommend you do. Try it once and you will find out that meat is much tender.
  5. If you have kids, it is not a bad idea to double the sauce.
  6. I suggest you read the “HOW TO” in the blog. It is a detailed explanation of the recipe.

Nutrition

Calories: 354kcal | Carbohydrates: 38g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 180mg | Sodium: 924mg | Potassium: 1770mg | Fiber: 12g | Sugar: 14g | Vitamin A: 4745IU | Vitamin C: 180mg | Calcium: 226mg | Iron: 5mg