Lifestyle & Food : How to make chicken chop suey

June 26, 2017
Chicken Chop Suey served with fried rice and macaroni salad.


2 whole chicken breasts

1/4 cup Grace White Cane Vinegar

4 cups water

1 teaspoon salt

1 tablespoon soy sauce

1 clove garlic, minced

2 stalks celery, julienne

2 medium carrots

1 small sweet pepper, julienne

2 cups pak choi, chopped

2 cups cabbage, coarsely chopped

2 stalks scallion

1/4 cup Grace Vegetable Oil

2 teaspoons cornstarch

1/4 cup water


De-bone and cut chicken breasts into strips, wash with a vinegar-and-water solution.

Season with salt, soy sauce and garlic. Set aside.

Cut celery, carrots, sweet pepper and pak choi into strips, coarsely shred cabbage and chop escallion.

Heat two tablespoons Grace Vegetable Oil in a frying pan. Add celery and carrot and sautÈ for three to five minutes.

Add sweet pepper, pak choi, and cabbage and stir fry until crunchy. Remove from the frying pan.

Add the remaining oil, if necessary, and sautÈ scallion until transparent.

Add seasoned chicken and fry lightly.

Dissolve cornstarch with water and add to the cooked chicken.

Continue cooking for another two minutes or until slightly thickened.

Return the cooked vegetables to the frying pan and toss well.

Method note: Additional seasoning may be added if necessary.

Difficulty: Easy

Preparation time: 20m

Cooking time: 15m

Serves four people.

Recipe courtesy of

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