Chopsuey
Chopsuey
Ingredients
- 2 tablespoons cooking oil
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 4 ounces chicken liver, cut into 1-inch pieces
- 4 ounces chicken gizzards, cut into 1-inch pieces
- 1 chayote, peeled, cored, and cut into crescent shapes
- 2 carrots, sliced into thin ovals
- 1 green bell pepper, cut into large pieces
- 1 red bell pepper, cut into large pieces
- 1 cup snow peas
- 1 cup baby corn, halved
- 1/2 cup chicken broth or water
- 1/2 teaspoon black pepper, or to taste
- 3 cups Chinese cabbage, roughly chopped
- 2 cups green cabbage, roughly chopped
- 1/2 cup chopsuey sauce or cornstarch slurry, (e.g., 1/4 cup broth + 2 tablespoons cornstarch)
- 1 1/2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 1 cup cooked shrimp
For the Cornstarch Slurry (if not using pre-made sauce)
- 1/4 cup chicken broth
- 2 tablespoons cornstarch
Instructions
- 1
Heat the cooking oil in a large pan or wok over medium-high heat until shimmering.
⏱️ 2 min
- 2
Add the diced red onion to the hot oil and sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min
- 3
Add the minced garlic to the pan and continue to sauté with the onions for 1 minute until fragrant.
⏱️ 1 min
- 4
Introduce the cut chicken pieces to the pan. Stir and cook for 5-7 minutes, until the chicken is browned and mostly cooked through.
⏱️ 7 min
- 5
Add the chicken liver and gizzards to the pan. Sauté with the chicken and aromatics for 3-5 minutes until cooked through.
⏱️ 5 min
- 6
Add the chayote and sliced carrots to the pan. Stir to combine with the meat and cook for 3 minutes.
⏱️ 3 min
- 7
Next, add the green bell pepper, red bell pepper, snow peas, and halved baby corn. Continue to stir-fry the vegetables with the meat for 2-3 minutes.
⏱️ 3 min
- 8
Pour in the chicken broth or water to help cook the vegetables and create some sauce.
⏱️ 1 min
- 9
Season with black pepper, sprinkling it over the ingredients. Stir to combine.
⏱️ 1 min
- 10
Add the roughly chopped Chinese cabbage and green cabbage to the pan. Stir to incorporate the cabbage into the mixture and cook until slightly wilted, about 2 minutes.
⏱️ 2 min
- 11
If using a cornstarch slurry: In a small bowl, whisk together 1/4 cup chicken broth and 2 tablespoons cornstarch until smooth. Pour this mixture (or your pre-made chopsuey sauce) over all the ingredients. Stir constantly until the sauce thickens.
⏱️ 2 min
- 12
Add the broccoli florets and cauliflower florets to the pan. Stir all the ingredients together, ensuring the sauce coats everything and the vegetables are evenly distributed.
⏱️ 2 min
- 13
Finally, add the cooked shrimp to the pan. Stir briefly for 1 minute to warm the shrimp through.
⏱️ 1 min
- 14
Allow the chopsuey to simmer for a short period (1-2 minutes) until all vegetables are cooked to your desired tenderness and the sauce has thickened appropriately. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chopsuey
- 2 tablespoons cooking oil
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 4 ounces chicken liver, cut into 1-inch pieces
- 4 ounces chicken gizzards, cut into 1-inch pieces
- 1 chayote, peeled, cored, and cut into crescent shapes
- 2 carrots, sliced into thin ovals
- 1 green bell pepper, cut into large pieces
- 1 red bell pepper, cut into large pieces
- 1 cup snow peas
- 1 cup baby corn, halved
- 1/2 cup chicken broth or water
- 1/2 teaspoon black pepper, or to taste
- 3 cups Chinese cabbage, roughly chopped
- 2 cups green cabbage, roughly chopped
- 1/2 cup chopsuey sauce or cornstarch slurry, (e.g., 1/4 cup broth + 2 tablespoons cornstarch)
- 1 1/2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 1 cup cooked shrimp
For the Cornstarch Slurry (if not using pre-made sauce)
- 1/4 cup chicken broth
- 2 tablespoons cornstarch
Instructions
- 1
Heat the cooking oil in a large pan or wok over medium-high heat until shimmering.
⏱️ 2 min - 2
Add the diced red onion to the hot oil and sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min - 3
Add the minced garlic to the pan and continue to sauté with the onions for 1 minute until fragrant.
⏱️ 1 min - 4
Introduce the cut chicken pieces to the pan. Stir and cook for 5-7 minutes, until the chicken is browned and mostly cooked through.
⏱️ 7 min - 5
Add the chicken liver and gizzards to the pan. Sauté with the chicken and aromatics for 3-5 minutes until cooked through.
⏱️ 5 min - 6
Add the chayote and sliced carrots to the pan. Stir to combine with the meat and cook for 3 minutes.
⏱️ 3 min - 7
Next, add the green bell pepper, red bell pepper, snow peas, and halved baby corn. Continue to stir-fry the vegetables with the meat for 2-3 minutes.
⏱️ 3 min - 8
Pour in the chicken broth or water to help cook the vegetables and create some sauce.
⏱️ 1 min - 9
Season with black pepper, sprinkling it over the ingredients. Stir to combine.
⏱️ 1 min - 10
Add the roughly chopped Chinese cabbage and green cabbage to the pan. Stir to incorporate the cabbage into the mixture and cook until slightly wilted, about 2 minutes.
⏱️ 2 min - 11
If using a cornstarch slurry: In a small bowl, whisk together 1/4 cup chicken broth and 2 tablespoons cornstarch until smooth. Pour this mixture (or your pre-made chopsuey sauce) over all the ingredients. Stir constantly until the sauce thickens.
⏱️ 2 min - 12
Add the broccoli florets and cauliflower florets to the pan. Stir all the ingredients together, ensuring the sauce coats everything and the vegetables are evenly distributed.
⏱️ 2 min - 13
Finally, add the cooked shrimp to the pan. Stir briefly for 1 minute to warm the shrimp through.
⏱️ 1 min - 14
Allow the chopsuey to simmer for a short period (1-2 minutes) until all vegetables are cooked to your desired tenderness and the sauce has thickened appropriately. Serve immediately.
⏱️ 2 min