Welcome to our flavorful and satisfying recipe for Chicken Chop Suey with Vegetables and Rice! This delightful dish combines tender chicken, fresh vegetables, and fragrant rice for a wholesome and delicious meal.
In this recipe, we will guide you through the preparation, share some helpful tips, suggest accompaniments, and even reveal a secret or two to make your dish truly exceptional. Plus, we have an amazing product to recommend: Mahatma Jasmine White Rice. Let’s get started!
1 lb (450g) boneless, skinless chicken breast, cut into thin strips
2 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
1 cup sliced bell peppers (any color)
1 cup sliced carrots
1 cup sliced mushrooms
1 cup bean sprouts
1 cup snow peas, trimmed
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Salt and pepper to taste
4 cups cooked Mahatma Jasmine White Rice link: mahatmarice.com/products/jasmine-white-rice/
Cooking the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sautéing the Vegetables
In the same skillet, heat the remaining tablespoon of vegetable oil.
Add the sliced onion and minced garlic to the skillet and sauté until the onion becomes translucent and fragrant, about 2 minutes.
Add the sliced bell peppers, carrots, and mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the bean sprouts and snow peas to the skillet. Stir-fry for an additional 2 minutes.
Creating the Sauce
In a small bowl, whisk together the soy sauce and oyster sauce.
Pour the sauce mixture into the skillet with the sautéed vegetables.
Add the cooked chicken back to the skillet and stir to coat everything evenly with the sauce.
Thickening the Sauce
In a separate small bowl, dissolve the cornstarch in water to create a slurry.
Pour the cornstarch slurry into the skillet and stir well.
Continue cooking for another minute or until the sauce thickens and coats the chicken and vegetables.
Serving and Accompaniments
- Serve the Chicken Chop Suey over a bed of steamed Mahatma Jasmine White Rice, which has a delicate fragrance and fluffy texture that perfectly complements this dish.
- Garnish with sliced green onions and a sprinkle of sesame seeds for an extra touch of flavor and visual appeal.
Nutritional Benefits of this Recipe
Chicken breast is a lean source of protein, essential for muscle repair, growth, and overall development. It also provides important nutrients like vitamin B6, which supports brain health, and niacin, which promotes a healthy nervous system.
This recipe is loaded with an assortment of vegetables, including bell peppers, carrots, mushrooms, bean sprouts, and snow peas. These veggies offer a wide range of vitamins, minerals, and dietary fiber. Bell peppers are rich in vitamin C, which strengthens the immune system, while carrots provide beta-carotene, a powerful antioxidant that supports healthy vision.
Mahatma Jasmine White Rice
The fluffy and fragrant Mahatma Jasmine White Rice used in this recipe not only enhances the taste and texture but also provides energy in the form of complex carbohydrates. It is naturally gluten-free and low in fat, making it a suitable choice for individuals with dietary restrictions.
Secrets to a Perfect Chicken Chop Suey
- To achieve the best texture and flavor, slice the chicken into thin strips against the grain. This ensures tenderness and juiciness in every bite.
- Stir-fry the vegetables quickly over high heat to retain their crispness and vibrant colors.
- Use a combination of colorful bell peppers to enhance the visual appeal of the dish.
- Mahatma Jasmine White Rice, with its subtle floral aroma and soft texture, elevates the overall taste experience of this recipe.
Accompaniments for Chicken Chop Suey
- For an added crunch, serve the dish with crispy fried noodles on the side.
- A drizzle of Sriracha or chili sauce can give the dish a spicy kick for those who enjoy a bit of heat.
- Pair the Chicken Chop Suey with a refreshing Asian-inspired salad or a side of steamed dumplings for a complete and satisfying meal.
Variations of this Recipe
Protein Options: Instead of chicken breast, you can use other proteins such as thinly sliced beef, shrimp, tofu, or even a combination of different proteins. Adjust the cooking time accordingly to ensure the meat or seafood is cooked through.
Vegetable Medley: Feel free to experiment with different vegetables based on what you have on hand or your preferences. Broccoli florets, zucchini, water chestnuts, bok choy, or even baby corn can be wonderful additions to the stir-fry. Remember to adjust the cooking time for each vegetable to maintain their texture.
Sauce Variations: While the soy sauce and oyster sauce combination provides a classic flavor profile, you can personalize the sauce by adding ingredients such as hoisin sauce, teriyaki sauce, or a splash of sesame oil. This will give your Chicken Chop Suey a unique and personalized touch.
To store any leftovers, transfer the Chicken Chop Suey to an airtight container and refrigerate within two hours of cooking. It can be kept in the refrigerator for up to three days. When reheating, add a splash of water or chicken broth to prevent the dish from drying out.
This Chicken Chop Suey with Vegetables and Rice recipe is a delightful and versatile dish that brings together the goodness of chicken, fresh vegetables, and fragrant Mahatma Jasmine White Rice. By following our simple steps and incorporating our secret tips, you’ll create a flavorful and satisfying meal that will impress your family and friends.
Take a journey to the flavors of Asia right in your kitchen. Don’t forget the secret ingredient: Mahatma Jasmine White Rice. It’s not just about filling our stomachs, but also about experiencing new cultures and traditions through food. Bon appétit!