My grandma could always get us to her house for dinner by promising to make chicken chop suey. My version incorporates more fresh vegetables than she used and gets its crunchy topping from baked wonton skins instead of canned fried noodles. The result is a sumptuous stir-fry of chicken, meaty mushrooms, and tender cabbage melded together in a thickened, mildly flavored sauce that would make Grandma proud. This chicken chop suey recipe is a great way to use leftover rotisserie chicken or turkey.–Ellie Krieger
LC Common Sense Note
As with any stir-fry, the trick to this chop suet recipe is to first prep and assemble all the components as directed in the ingredients list. Have everything ready to hand and you’ll find that the stir-fry portion comes together with no fussing or flapping. Chefs call this mise en place. We call it common sense.
Chicken Chop Suey
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Preheat the oven to 375°F (190°C).
Toast the sesame seeds in a small dry skillet over medium-high heat, stirring frequently, until lightly colored, about 2 minutes; set aside. In a small cup, dissolve the cornstarch in the sherry; set aside.
Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of the canola oil. Season with the salt and bake until browned and crisp, 10 to 12 minutes. Transfer to a rack and set aside.
In a large heavy skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the scallions, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until the cabbage is soft and wilted, 3 to 4 minutes. Add the sugar, 3/4 cup of the broth, the soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the remaining 1/4 cup broth.
Add the chicken and heat through.
Serve the chicken chop suey over the cooked brown rice and sprinkle with the sesame seeds and crush the wonton skins on top.
Chicken Chop Suey Recipe © 2009 Ellie Krieger. Photo © 2009 Christopher Hirsheimer. All rights reserved. All materials used with permission.