Chopsuey is a stir-fried dish basically consisting of meat (pork or chicken) and vegetables. Although vegetables like celery, carrots, snow peas and cabbage are normally used in chopsuey, others like to add bell pepper, young corn and even quail eggs. Just like pinakbet, this vegetable dish is a popular everyday dish among Filipinos.In this recipe, I used chicken thighs, my favorite chicken part to use in stir-fries. They are not only inexpensive but can also tolerate longer cooking time and still comes out tender and juicy. The chicken strips were first marinated in a mixture of cornstarch, soy sauce and egg white and then stir-fried along with onion and garlic. The browned chicken strips were then cooked in broth along with the vegetables. Cornstarch mixture was added at the last minute of cooking to thicken the sauce. The result was a simple delicious vegetable dish that was enjoyed by my whole family.
- 3 boneless skinless chicken thighs (around 12 oz ), sliced into strips
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 egg white
- 4 cloves garlic chopped
- 1 onion chopped
- 2 tbsp olive oil
- 2 cups cauliflower florets
- 4 oz snow peas trimmed
- 1/4 cabbage sliced
- 1 red bell pepper seeded and sliced into strips
- 1 carrots peeled and sliced into rounds
- 2 tbsp fish sauce
- 1 cup chicken broth or water
- 1 tbsp cornstarch dissolved in 2 tbsp water
- Salt and freshly ground pepper to taste
In a bowl, combine the chicken strips, 1 teaspoon cornstarch, soy sauce and egg white. Mix well and marinate for 30 minutes.
Heat oil in a wok or sauté pan over medium high heat. Add garlic and onion; sauté until onion is soft and wilted. Add chicken strips and cook until meat is browned and no longer pink.
Add all the vegetable and fish sauce. Stir to combine and then add the broth. Bring to a boil, cover and let simmer for 5 minutes or until vegetables are crisp tender.
Give the cornstarch mixture a quick stir and then add to the pan. Let mixture simmer until sauce thickens. Adjust seasonings by adding salt and pepper to taste.
Serve with steamed rice.