Let me introduce you to Chicken Chop Suey. A light and simple dish made with sauteed fresh mix vegetables an tender juicy chunks of chicken. This is a great easy prep weeknight dinner or lunch, and a great way to use your bits and pieces of leftover vegetables.
One of my Mom’s outstanding dish is Chop Suey, it’s just an assortment of fresh mix vegetables sometimes with meat and sometimes all veggie. It’s very simple as yet it truly taste amazing. Chop Suey is very common in the Philippines and every household have their own version of this dish. Differences normally lies on the type of vegetables used and the type of meat added and the thickness of the sauce. In our home, we go with the basic ingredients, vegetables like cabbage, carrots and bell peppers, that simple. Most of the time we don’t even add meat and we also don’t use any thickener for the sauce. It’s really a home style cooking. Sometimes I eat Chop Suey on its own, more like Asian sauteed style salad, but often times we have it served with steamed rice which is a staple in the Philippines. If we’re lucky to have any leftover we used it as toppings for Asian noodles. It’s very versatile, simple and delicious. This version is the basic version plus add-on of chicken. You can use shrimp or pork or a mix of any of these three. I’ll give that choice to you. Let’s get started!
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Chopsuey is simply a mixed vegetable dish and one of the easiest dish to make when you are in a hurry. This is one of those dinner/lunch recipe that you can serve in 15 minutes (or less).
Chopsuey is a mixed vegetable dish, nothing fancy, it’s simple and budget friendly not to mention a very easy dish to make. But surprisingly, however simple and easy it is, I cannot seems to get the way that my mom make this. She makes it super tasty and delicious even without adding any meat in it. I’ve watched her couple of times and did the same thing as she did, and yet it’s never the same. I gave up and acceptable that I’ll never get close to my mom’s cooking. She’s truly an amazing cook, there’s nothing that she makes that do not taste delicious. This dish among the others always reminds me of my mom.
I’ve used whatever vegetables I have in my fridge, which came out to be assortment of bell peppers (Orange, red and green), cabbage and carrots. Other vegetables that works great are cauliflower, snap peas, mushroom, beans or young corn. An addition of hard-boiled quail eggs are fantastic too, I’ll definitely do that next time. This is a very simple and customizable vegetable dish, budget friendly, easy to prepare, healthy dish which makes it a bonus point.
This can be served over steamed or Asian noodles, and often times j just eat it on its own. Super easy, let’s get started!
- 1 tbsp Olive Oil
- 1 small yellow/white Onion – sliced
- 1 small Carrots – cut into rounds (about 1/4-inch thick)
- 250g Cabbage – cut into small pieces
- Bell Peppers (Mix of orange, red and green)
- Salt & Pepper to taste
- 1 tsp Sugar
- 1/2 cup Vegetable or Chicken Broth
- 1 large Chicken Breast – cut into bite size pieces
Other Vegetable Option:
Cauliflower, Brocolli, Snap Peas, Mushroom, Green Beans, Young Corn and Brussels Sprouts
Add oil into a heated pan, followed by onion and garlic. Saute until onion is no longer translucent. Add the chicken and sautee until the chicken is cook through. Add carrots (and any other hard vegetable you are using) and cook for 2 minutes or until the carrot is cook to your liking. Add cabbage, bell peppers, salt, pepper, sugar and vegetable broth. Cover and simmer in medium heat, between 3-6 minutes depending on how you like your vegetable cook. For better texture, do not over cook.
Make it Vegan
So easy to make this Vegan. Simply remove the chicken or use Tofu instead.
Serves 2 – 3
- Chicken and Broccoli Pasta Salad
- Chicken Asparagus and Tomato
- Tuscan Chicken with Spinach and Pasta
- Chicken Sandwich Spread
- Filipino Chicken Adobo
- Hawaiian Chicken BBQ
- Grilled Cilantro & Lime Chicken
- Grilled Mediterranean Chicken
- Chicken Tenders
- Chicken Stew with Olive and Tomato
- Chicken Shawarma
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