Chicken Chop Suey Salad
Chicken Chop Suey updated into a
gorgeous and healthy salad !
Chicken sauteed with all the traditional favorite Chinese Ingredients.
Served topped with a Bean Sprout and Cucumber Salad with Julienned Peppers.
An Asian Ginger & Mustard Dressing adds a modern twist.
Ingredients:
- 4 large chicken thighs, or small chicken breasts
- 1 large egg white
- 1 teaspoon garlic, peeled and minced
- 1 teaspoon ginger, peeled and minced
- 2 tablespoons sesame seeds
- 1 pinch salt and pepper
- 2 tablespoons peanut oil, roasted variety
- 1 tablespoon canola oil
- 1 cup shiitake mushrooms, cleaned
- ½ cup sweet onions, peeled
- 1 cup celery, peeled
- 1 pinch salt and pepper
- 1 cup bean sprouts, rinsed and dried
- ½ cup red and yellow peppers, sliced thinly
- ½ cup cucumber, sliced thinly - julienne
- ½ cup asian ginger & mustard dressing, see recipe ( simple )
- 2 tablespoons scallion, sliced thinly on an angle
Method:
Wash and dry chicken. Trim of most visible fat and
slice in 1/2 inch lengths. Whisk the egg white in a small bowl until creamy, 30 seconds.
Add garlic, ginger, and chicken and some salt and pepper to coat.
Place in refrigerator covered for 1 hour for the flavors to blend.
Slice the mushrooms, onions and celery into 1/3 inch slices.
Place on a plate in separate piles - for the stir fry.
Place the bean sprouts, cut peppers and cucumbers in a small bowl - for the salad.
Add 1/4 cup of Asian Ginger & Mustard Dressing, toss. Refrigerate if making ahead.
Chicken Stir Fry : Heat the 2 T. peanut oil in a stick proof skillet or wok - medium heat.
Add the sesame seeds on a plate, toss with the chicken until lightly coated.
Stir fry for a 4 - 5 minutes until firm, just golden and cooked through.
Remove to a medium sized bowl. Add the 1T. canola oil to the skillet and saute the shiitake mushrooms,
onions and celery until crisp tender over moderate heat. Add a pinch of salt and pepper, and add the
vegetables to the bowl with the chicken, toss together.
Add a few tablespoons of Asian Ginger & Mustard Dressing to the bowl of chicken and vegetables, taste for seasonings.
To Serve :
Mound the Chicken Chop Suey Salad on a serving platter.
Top with the Bean Sprout Salad.
Add some sliced scallions, and more dressing if you like.
Notes:
Make the Asian Ginger & Mustard Dressing ahead to save time.
This will keep a few weeks in a sealed container in the refrigerator.
"Chop Suey" was originally invented by Chinese immigrants, said to be
compiled of "odds and ends".
