Restaurant Style Chicken Chop Suey with Bok Choy and Mushrooms Recipe — Gluten Free, Allergy Friendly, Easy

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I have had a really emotionally rough and draining past few days, and today I just felt like what I needed was some Chinese food takeout. Self care is important to me, and with such a strong desire for it, I would have gone to get some, only I was already running late and didn’t have time to stop off someplace that had Chinese food takeout.

Since I anyhow was going to the grocery store, I decided that I’d make myself a homemade version of Chinese food takeout, and picked out some ingredients for it. I had this idea that it would be with mushrooms, bok choy, and chicken, without such a strongly flavored sauce, and was thinking maybe along the lines of moo goo gai pan. In the end I decided on chop suey, and found this recipe using exactly those ingredients.
I played around with the ingredients and came up with this yummy supper that, overall, didn’t take too much time to make start to finish, and filled that Chinese food craving for a fraction of the cost of store bought, an added bonus.

While it seems like it is complicated and hard because of the multiple steps, it really isn’t difficult at all.

I may play around with this recipe in the future, perhaps adding a touch of sweetener to this, but it certainly hits the spot as is.

This is totally a loose guideline and if you have other veggies you like to use in stir fry, you can play around and switch out the veggies for whatever it is you like, as long as you keep the other ingredients the same.

Oh, and did I mention this is gluten free, easily can be Paleo, and is allergy friendly? Totally a keeper.

Restaurant Style Chicken Chop Suey with Bok Choy and Mushrooms Recipe — Gluten Free, Allergy Friendly, Easy

Ingredients:
Chicken Ingredients:
1 whole chicken breast (both sides)
1 tablespoons gluten free soy sauce or coconut aminos
1 teaspoon potato starch, corn starch, or tapioca starch
1/2 teaspoon grated fresh ginger or equivalent amount dried
1 grated clove of garlic or equivalent amount dried
Stir Fry Ingredients:
1 onion
1 teaspoon grated fresh ginger or equivalent amount dried
2-4 cloves garlic
1 pack mushrooms
1 cup bean sprouts
1 head of bok choy
2 scallions
Sauce Ingredients:
1 1/3 cup chicken broth
2 teaspoons toasted sesame oil
2 tablespoons gluten free soy sauce or coconut aminos
4 teaspoons potato, corn, or tapioca starch
Salt to taste
Black pepper to taste (optional)
Oil as needed

Instructions:
1. Chop chicken breast into bite sized pieces, then mix with the other ingredients. Heat up a small amount of oil in a non stick pan, add the chicken pieces, mixing around, and cooking until they completely change color. Set aside.

2. Chop your onions into crescents. Cut your mushrooms in quarters or slice them, however you prefer. Remove the leaves from your bok choy and set aside, and then roughly chop the stems. Mince or grate your garlic.

3. Heat up oil in your frying pan and add the onions, garlic, and ginger to the pan, and mix for a few minutes.

4. Add the mushrooms to the pan and cook for another few minutes, mixing often.

5. Add the bok choy stems to the pan, and cook for a few minutes. The length you cook these will determine how crispy/crunchy your end result will be, so its a matter of taste. I prefer mine less cooked so I cooked it just enough so that it really was cooked.

6. Mix your sauce ingredients together and add them to the pan, together with the chicken and bean sprouts. Cook until the sauce thickens.

7. Add the bok choy leaves and chopped scallions and cook for another 30 seconds.

8. Add salt to taste, as needed, and sprinkle with black pepper if you desire.

9. Serve either as is, or over sticky white rice, as I did.

Enjoy your restaurant food without needing to leave your house!

Are you a fan of Chinese restaurant food? What is your favorite dish to order at a Chinese restaurant? Ever make chop suey? How do you make it? Does this look like a recipe you’d try?

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