Chicken Chow Mein…or is it Chop Suey??
Why the confusion about what this meal is called? I might ask my mom the same thing but for whatever reason, I’ve yet to ask. My mom wrote this recipe out years ago and chicken chow mein/chop suey and made it to our dinner table on a number of occasions. I have no idea why the title has two names and I really can’t tell you which it is – I don’t think I’ve ever ordered either from a Chinese restaurant so I just don’t know which the meal more closely resembles…or if it resembles either at all!
- 1 tbsp olive oil
- 2-3 stalks celery, chopped small
- 1 carrot, peeled and julienned
- 1 1/2 medium onions
- 3/4 cup bean sprouts, washed and drained
- 1 1/2 cups chicken gravy (either homemade, jarred, or a combo of both)
- 1 chicken bouillon cube plus 1/2 cup water (I use 3/4 cup chicken stock)
- a good pinch of salt, freshly ground pepper, and garlic powder
- 1/4 tsp ground ginger
- 1 – 2 tsp reduced-sodium soy sauce (I used more like 2 tbsp)
- 1 tbsp sugar or molasses (I use sugar)
- 1 tsp gravy master if you don’t use molasses
- 1 1/2 cups diced or nearly shredded cooked chicken (or pork)
- 1 tbsp cornstarch mixed with 2 tbsp water (if needed)
- In a large non-stick frying pan, heat oil over medium-high heat, then add celery and carrot and cook for 5 minutes. Add onions and cook for 3-5 minutes, or until everything starts to soften.
- Add bean sprouts and stir to combine. Turn heat to medium-low. Add gravy and bouillon cube and water or chicken stock. Add salt, pepper, garlic powder, ginger, and soy sauce. Stir to combine and cook for 5 minutes.
- Stir in sugar or molasses and gravy master (again, if not using molasses). Cook for 3 minutes or until sauce is bubbly.
- Add in chicken (or pork) and cook until chicken is heated through and sauce is thick. If sauce doesn’t thicken, add the cornstarch.
- Serve over rice or pasta. Freezes well (without pasta).
Prep time: 5-8 minutes
Cook time: 15-20 minutes