Chicken Chop Suey

Tags

30 minutes or less, Chicken Recipes, Chinese

Chop Suey is a dish from American Chinese cuisine. It’s a stir fry that contains meat, vegetables and bound in a starch-thickened sauce. It’s served with rice.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Serves: 2

Ingredients:

Chicken : 200 grams thinly sliced

For Sauce:

Cornflour : 1 tablespoon

Soy sauce : 1 1/2 tablespoons

Oyster sauce: 2 teaspoons

Sesame oil : 1/2 teaspoon

White pepper : 1/2 teaspoon

Chicken stock: 3/4 cup

For Stir-fry:

Vegetable oil: 1 1/2 tablespoon

Garlic cloves : 3 minced

Onion : 1 small sliced

Bok Choy : 5-6 stems cleaned and chopped

Carrot : 1 medium chopped

Bean sprouts : 1/2 cup

Mushrooms : 1/2 cup sliced

Method:

In a small bowl, add all the ingredients listed under for sauce and mix well.

Heat oil in a pan, onions, minced garlic and saute for 2 minutes or until the onions turn translucent.

Add chicken, stir and cook for 2 minutes until the chicken turns from pink to white.

Add bok choy stems, carrot, mushrooms and stir fry for 1 minute. Add the box chow leaves, bean sprouts and stir fry for 1 minute.

Add the sauce, stir and cook for 1-2 minutes until the sauce thickens.

Turn off the stove and serve hot with rice.

 

Glazed Carrots

Tags

side dishes

These glazed carrots are made with simple ingredients like brown sugar and butter.  which makes these carrots really flavourful with a beautiful glaze.It serves as a delicious side dish for any meal during holidays.

I served these delicious carrots with the Thanksgiving meal and everyone loved it. You can use baby carrots or spring carrots for this dish. I couldn’t find neither so used regular carrots and sliced them.

Preparation Time : 10 minutes

Cook Time: 15 minutes

Serves : 4-6

Ingredients:

Carrots : 450 grams

Butter :  3 tablespoons

Brown sugar : 1/2 cup packed

Chicken or vegetable broth : 1/2 cup

Salt and pepper to taste

Dry rosemary : 1/4 teaspoon

Fresh mint : 1 teaspoon chopped

Method:

Wash and slice the carrots.

Melt butter in a heavy bottomed pan over medium heat. Add carrots and cook for 3 minutes stirring occasionally.

Add the stock and sugar and stir. Cover the pan and reduce heat to low. Cook for another 5 minutes or until the carrots are tender.

Remove the carrots of the pan and keep them aside.

Cover the pan and continue cooking until the mixture is syrup consistency.

Add the carrots back to the pan along with the spices and stir carefully. Turn off the stove  and serve as a side dish with any meal.