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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Chicken chop suey #2 Recipe] |
Chicken chop suey #2
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| cup | To 2 c chicken parboiled and | | | -cut into bite-size pieces | | 1
| tbsp | Teriyaki sauce | | 1
| tbsp | Soy sauce | | 2
| cup | Divided water | | 1
| | Heaping tablespoon peanut | | | -butter | | 1
| can | (14-oz) fancy mixed chinese | | | -vegetables | | 1
| can | (8-oz) sliced water | | | -chestnuts cut in 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 |
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Procedures:
| 1 | 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. | | 2 | Drop in chicken and stir-fry until thoroughly cooked but tender. | | 3 | Add teriyaki marinade and soy sauce and stir. | | 4 | Add 1 cup water and let mixture simmer until it gurgles. | | 5 | Add peanut butter. | | 6 | Stir and simmer until sauce is golden. | | 7 | Add remaining water, fancy mixed vegetables, water chestnuts, mushrooms, broccoli, cauliflower, celery and pea pods and heat through. | | 8 | Serve over rice and noodles. |
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