Chicken Chop Suey


Chicken Chop Suey
Preparation time
Cooking time


For 4 Person(s)


  • 2 whole chicken breasts
  • 1/4 cup(s) Grace White Cane Vinegar
  • 4 cup(s) water
  • 1 teaspoon(s) salt
  • 1 tablespoon(s) soy sauce
  • 1 clove(s) garlic, minced
  • 2 stalk(s) celery, julienne
  • 2 medium carrots
  • 1 small sweet pepper, julienne
  • 2 cup(s) pak choi, chopped
  • 2 cup(s) cabbage, coarsley chopped
  • 2 stalk(s) escallion
  • 1/4 cup(s) Grace Vegetable Oil
  • 2 teaspoon(s) cornstarch
  • 1/4 cup(s) water

Chicken Chop Suey Directions

  1. De-bone and cut chicken breasts into strips, wash with a vinegar and water solution.
  2. Season with salt, soy sauce and garlic. Set aside.
  3. Cut celery, carrots, sweet pepper and pak choi into strips, coarsely shred cabbage and chop escallion.
  4. Heat 2 Tbsps. Grace Vegetable Oil in a frying pan. Add celery and carrot and saute for 3-5 minutes.
  5. Add sweet pepper, pak choi, and cabbage and stir fry until crunchy.  Remove from the frying pan.
  6. Add the remaining oil, if necessary, and saute escallion until transparent.
  7. Add seasoned chicken and fry lightly.
  8. Dissolve cornstarch with water and add to the cooked chicken.
  9. Continue cooking for another two minutes or until slightly thickened.
  10. Return the cooked vegetables to the frying pan and toss well.

    Method Note: Additional seasoning may be added if necessary.

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