The Philippines is home to an abundance of fresh vegetables that come alive in an array of dishes within our cuisine. These vegetables, vibrant and refreshing, come to life in chop suey –– a medley of ingredients that produce the perfect meal. Hearty, filling, and altogether delicious, chop suey is a prime example of Filipinos using our natural resources to their fullest potential. Stir-frying and tossing them in a brilliant sauce only brings out the delicious and one-of-a-kind flavor of each ingredient.
Chopsuey’s name literally translates to “assorted pieces” –– and for good reason. Since its origins in China, this dish has spread globally due to its easy instructions and accessible ingredients. Even humble carinderias or cafeterias around the Philippines serve chop suey as a viand daily. Not only is it a delicious and filling lunch, but it’s chock full of nutrients that make eating healthy taste so good.
Chopsuey is a blend of many ingredients that come together to form a phenomenal and tasty experience. It prides itself on the many vegetables it houses; here’s a full list of the ones we’ll be using today.
- Cauliflower florets
- Snow peas
- Red bell pepper
- Green bell pepper
- Young corn
Quail eggs are another popular ingredient in chop suey. The soft texture and creamy flavor of these bite-sized goodies make for a splendid addition to this harmony of ingredients.
Meanwhile, the sauces we’re using include soy sauce and oyster sauce. A combination of cornstarch diluted in the water adds to the viscosity of the dish, making it saucier and more appealing to your taste buds.
With easy ingredients to find and a very simple recipe, it’s no wonder this humble dish has become a household favorite. The key to stir-frying is to cook all your ingredients on high heat as quickly as possible. This means, that you won’t even need to spend that much time in the kitchen to produce something delicious. Let’s make some chop suey today!
How to Cook Chopsuey with Chicken and Broccoli
To prepare all of your ingredients for chop suey requires a lot of slicing and dicing. After slicing 4 ounces of chicken breast, slice 2 pieces of carrots crosswise. You’ll need to slice your red and green bell peppers, as well as a piece of onion. Chop your cabbage and garlic, and boil your quail eggs, too.
Now that you’re ready, heat 3 tablespoons of cooking oil in a pan and sauté your onions. Once the layers separate, add your garlic pieces and continue until your onions soften even more. When ready, add your chicken breast slices, stir-frying until the outer part turns brown. Pour your soy sauce and oyster sauce (2 tablespoons of each) in, then a cup of water. After stirring continuously, cover the pan and bring your chop suey to a boil. Once boiling, add your Knorr Chicken Cube and cook on medium heat, letting your sauce reduce by half.
When your mixture is finally boiling, add your carrots in and cook for about 3 minutes. Pour in your mixture of cornstarch and water and stir together. When your sauce has thickened slightly, add the rest of your vegetables. These include corn, cauliflower, bell peppers, broccoli, snow peas, and cabbage. Toss all your chop suey ingredients together, then cover your pan and cook for about 1 ½ minute. After that time, season your dish with salt and ground black pepper to taste, and add your quail eggs.
Your chop suey with chicken and broccoli is ready! Turn the heat off, transfer your dish to a serving plate, and enjoy all the deliciousness this hearty meal has to offer.
Let us know what you thought of this filling, flavorful chop suey!
Chopsuey with Chicken and Broccoli
- 4 ounces chicken breast sliced
- 1 piece Knorr Chicken Cube
- 1 1/2 cups broccoli florets
- 1 ½ cups cauliflower florets
- 2 pieces of carrot sliced crosswise
- 12 pieces of snow peas
- 2 cups cabbage chopped
- 1 piece of red bell pepper sliced
- 1 piece green bell pepper sliced
- 12 pieces of quail eggs boiled
- 14 ounces of young corn
- 1 cup water
- 5 cloves garlic chopped
- 1 piece of onion sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch diluted in ¾ cup of water
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
Heat oil on a pan. Saute onion until layers separate.
Add garlic. Continue sautéing until the onion starts to soften.
Add chicken, and stir fry until the outer part turns light brown.
Pour soy sauce, oyster sauce, and water. Stir. Cover the pan and let the liquid boil.
Add Knorr Chicken Cube. Stir. Cover and cook using medium heat until the sauce reduces to half.
Add the carrot. Cook for 3 minutes.
Pour the cornstarch and water mixture. Stir.
Add your corn, cauliflower, bell pepper, broccoli, snow peas, and cabbage. Toss. Cover and cook for 1 ½ minute.
Toss and season with ground black pepper and salt.
Add boiled quail eggs.
Transfer to a serving plate. Serve. Share and enjoy!