Chicken Chopsuey Dominican-Style (Chopsui)
Chicken Chopsuey Dominican-Style, or Chopsui, is a vibrant and flavorful dish that beautifully combines tender chicken…
Equipment
- Wok or Large Skillet
- Small Bowl
Ingredients
Ingredients
- 2 poundchicken breasts [0.9 kg], skinless
- 1/4 teaspoonpepper
- 1/4 teaspoonsalt
- 1 tablespoonsoil for frying (peanut, soy or corn)
- 1 celery stalk cut into slices
- 1/2 cupgreen peas cut into slices
- 1 pieceginger cut into very fine slices
- 1 large carrot cut into thin strips
- 1 headbroccoli cut into florets
- 2 clovesgarlic cut into thin slices
- 1 red bell pepper cut into thin strips
- 1 packpak choi cut into slices (optional)
- 1 poundbaby corn [0.22 kg] cut into halves
- 1 stalkleek cut into slices
- 1 tablespoonsugar
- 1 cupsoy sauce low-sodium
- 1 tablespooncornstarch
Instructions
Instructions
- Pat the chicken dry and cut into thin strips. Season with 1/4 teaspoon pepper and 1/4 teaspoon salt.
- Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering.
- Add the chicken and cook, stirring constantly, until the chicken is cooked through and lightly golden (about 4–6 minutes).
- Add the celery, green peas, and ginger; cook and stir for 30 seconds.
- Add the carrot, broccoli, and garlic; cook and stir for 30 seconds.
- Add the red bell pepper, pak choi (if using), baby corn, and leek; cook and stir for 30 seconds.
- In a small bowl, whisk together 1 tablespoon sugar, 1 cup soy sauce (low-sodium), and 1 tablespoon cornstarch until smooth.
- Pour the soy sauce mixture into the wok and cook, stirring constantly, for about 30 seconds or until the sauce thickens and coats the chicken and vegetables.
- Remove from the heat and serve immediately.