Chicken Chop Suey
Ingredients:
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup broccoli florets
1 cup bell pepper, sliced (any color)
1 cup snap peas
1 cup carrots, sliced
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1/2 cup chicken broth
Salt and pepper to taste
Cooked rice or noodles for serving
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
3. Add the broccoli, bell pepper, snap peas, and carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
4. In a small bowl, mix the soy sauce, oyster sauce, cornstarch, and chicken broth until smooth.
5. Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
6. Serve the Chicken Chop Suey over cooked rice or noodles.
Serves 4
Nutritional Information (per serving):
Calories: 290
Net Carbs: 15g
Protein: 30g
Fat: 10g
Tips & Variations:
- For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
- Add a splash of sesame oil for an extra layer of flavor, or sprinkle with sesame seeds before serving for added crunch.