Chicken Chop Suey #2
Ingredients
1 cup to 2 c chicken parboiled and cut in, to bite-size piece
1 tbsp teriyaki sauce
1 tbsp soy sauce
2 cup divided water
1 heaping tablespoon peanut butter
1 can (14-oz) fancy mixed chinese vegetab, les
1 can (8-oz) sliced water chestnuts cut i, n half
1 can (4-oz) drained mushrooms
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflower florets
1/2 cup diagonally sliced celery
Preparation
Olive oil Handful of fresh pea pods soaked in cold salted water for 30
minutes then drained & trimmed Hot boiled rice/chinese chow mein
noodles
Pour a little oil into a wok or large skillet and heat. Drop in
chicken and stir-fry until thoroughly cooked but tender. Add teriyaki
marinade and soy sauce and stir. Add 1 cup water and let mixture
simmer until it gurgles. Add peanut butter. Stir and simmer until
sauce is golden. Add remaining water, fancy mixed vegetables, water
chestnuts, mushrooms, broccoli, cauliflower, celery and pea pods and
heat through. Serve over rice and noodles.
Servings: 6
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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