Chop Suey
Ingredients
This recipe can be amended for whatever vegetables you have on hand, below is a list of suggestions - use all or some whatever you like.
Meat
Chicken is optional, but recommended.
4 (ish) chicken thighs, cut into strips or pieces
I typically will let the cut chicken sit in baking powder to tenderize (called velveting) for minimum 30 minutes. With a bariatric stomach, the softer the chicken the better (for me).
Veggies
3 Cups cabbage cut into pieces
1 Head of broccoli cut into pieces
I Medium carrot cut into pieces
1 Medium zucchini cut into pieces
1/2 Small-Medium onion
1/2 Small-Medium Green Pepper
5-6 Cloves garlic chopped
1 TBSP cooking oil
Sauce
3/4 Cup of water or low sodium chicken broth
1 1/2 tsp chicken bouillon
1 tsp kosher salt
1 tsp sugar
Slurry
1 TBSP corn starch
2 TBSP water
Instructions
Cook chicken in pan until cooked through, do not burn. Remove from pan and set asside.
Combine water, chicken bullion and salt and sugar
Heat large pan or wok with cooking oil
Sauté garlic for 30 seconds or just until fragrant, do not brown
Immediately add all veggies and sauté for 1-2 minutes
Add chicken back into pan and stir, bringing back up to temp.
Pour in sauce, cover with lid and leave it to steam for 2-3 minutes or until sauce is boiling
Uncover and make a pit in the center pf the pan. Pour in cornstarch slurry and quickly stir, sauce will thicken right away, then turn off the heat.
Service with rice, cauliflower rice or just on it’s own
Notes & Substitutions
Make sure when you’re adding veggies (especially if your bariatric cooking for one or two) that you don’t overdo it. Try and keep cooking simple, use what you have and make enough for 2-3 meals.
If you’re making for a larger group I’d suggest making extra sauce.
I’ve used a wok and a pan, either work well
Calories and Macros are approximate using My Fitness Pal
With the various takes on this recipe, you will want to calculate this based on what you’ve included.
