Yum!Ĭhicken chop suey is easy to make at home and is ready in about half an hour. It is loaded with crunchy vegetables and tender chicken held together in a slightly thickened sauce that is served over crunchy noodles or cooked rice. Whatever you call it a version of this is a staple at many Chinese restaurants across the country. This dish goes by many names but the most common are chicken subgum chow mein or chicken chop suey. It will remind you of takeout at your favorite restaurant! I recommend reheating them in the microwave or alternatively they can be warmed in a pan on medium low heat with a splash of chicken stock.Tender chicken, celery, and bean sprouts combine in this delicious dish. Leftovers will last for up to 4 days in the fridge. If adding different veggies just keep in mind how long things take to cook and add veggies like carrots, broccoli or bell peppers first followed by quicker cooking veggies such as asparagus, spinach or cabbage. Add in more veggies: there are so many different veggies that you can add into this stir fry including thinly sliced bell peppers, broccoli florets or broccolini, asparagus, shredded cabbage, spinach or bean sprouts.To make this recipe more authentic you can add in bamboo shoots or water chestnuts which are both canned pantry items often added to the dish.Don’t like chicken? Swap the chicken for thinly sliced pork tenderloin or pork chops, turkey breasts or shrimp.It is a dish consisting of stir fried meat and vegetables in a brown sauce and is often made using whatever vegetables you have on hand. It is not a dish you would find in China, but rather something invented in the US using a loose recipe and a cooking method adopted from Chinese cooking. This Paleo Chop Suey is also Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.Ĭhop Suey is a westernized dish you often see on Chinese restaurant menus here in North America.These are leftovers you will actually want to eat: The leftovers are so tasty! I highly recommend making extra because the leftovers reheat well and are great enjoyed as lunch over the following few days. Trust me when I say that this is a step that you won’t want to miss and is what transforms this from a boring old stir fry to a dish you would find at your favourite local Chinese restaurant.
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