Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
My Private Note
Units: US | Metric
- 2 cups cooked chicken, deboned and sliced into strips about an inch long
- 2 tablespoons fat
- 1 small onion, peeled and thinly sliced
- 1 cup celery, sliced
- 1/2 green bell pepper, seeded and thinly sliced
- 8 ounces mushrooms, chopped and drained (reserve juice)
- 1 1/2 cups chicken stock, plus reserved mushroom liquid
- 1 teaspoon soy sauce
- salt and pepper, to taste
- 1 (20 ounce) can bean sprouts, drained (fresh is fine, too)
- 1 tablespoon cornstarch, mixed with
- 1 tablespoon water
- water chestnut, if desired
- 1Melt butter or fat in skillet; add onion, celery and green pepper.
- 2Brown slightly and add liquid.
- 3Allow vegetables to simmer in the stock until tender, about 15 minutes.
- 4Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
- 5Cook for five minutes until thickened.
- 6Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
- 7Serve hot with steamed rice.
Browse Our Top North American Recipes
You Might Also Like...View All North American Recipes
Nutritional Facts for Chicken Chop Suey
Serving Size: 1 (288 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 189.6
- Calories from Fat 75
- Total Fat 8.4 g
- Saturated Fat 3.2 g
- Cholesterol 41.4 mg
- Sodium 198.5 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 2.7 g
- Sugars 6.5 g
- Protein 17.6 g