#chinesedinner

A quick and easy Chinese dinner option, this Homemade Chicken Chop Suey is packed with colorful vegetables and tender chicken slices, all stir-fried in a delicious savory sauce. It's a perfect dish for a weeknight meal.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons vegetable oil. 1 cup sliced mushrooms. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 1 cup chopped broccoli florets. 1 cup sliced celery. 1/2 cup sliced water chestnuts. 1/2 cup sliced bamboo shoots. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breasts and stir-fry until they are no longer pink and have some browned edges. Remove the chicken from the skillet and set aside. In the same skillet, add more oil if needed and stir-fry the mushrooms, bell peppers, carrots, broccoli, celery, water chestnuts, and bamboo shoots until they start to become tender but still crisp. Add the minced garlic and grated ginger to the vegetables and stir-fry for another 30 seconds until fragrant. Return the cooked chicken to the skillet and mix it with the vegetables. In a small bowl, combine soy sauce, oyster sauce, and red pepper flakes. Pour this sauce over the chicken and vegetable mixture. Stir-fry everything together for a few minutes until the sauce has coated the ingredients and they are heated through. Season with salt and pepper to taste. Serve the Homemade Chicken Chop Suey over cooked rice and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Spicy and flavorful Szechuan Chicken cooked to perfection in the Instant Pot. A quick and easy Chinese recipe that's perfect for a weeknight dinner.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon brown sugar. 1 tablespoon cornstarch. 2 teaspoons Szechuan peppercorns. 1 teaspoon minced ginger. 1 teaspoon minced garlic. 1/2 cup chicken broth. 2 tablespoons vegetable oil. 3 green onions, sliced. 1 red bell pepper, sliced. 1 cup broccoli florets. Cooked rice for serving.

Instructions: In a bowl, mix soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and cornstarch to create the marinade. Add chicken pieces to the marinade, ensuring they are well coated. Let it marinate for 15 minutes. Turn on Instant Pot, select 'Saut' mode, and heat vegetable oil. Saut Szechuan peppercorns, ginger, and garlic until fragrant. Add marinated chicken and brown on all sides. Pour in chicken broth, then add green onions, red bell pepper, and broccoli. Stir well. Close the Instant Pot lid, set to 'Pressure Cook' for 8 minutes at high pressure. Once done, quick-release pressure and open the lid carefully. Serve Szechuan chicken over cooked rice. Enjoy!

Prep Time: 20 minutes

Cook Time: 8 minutes

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