Central American Chop Suey
Bring a vibrant fusion of flavors to your table with this Central American Chop Suey, a delightful twist on the classic stir-fry. This quick and easy recipe pairs tender, marinated chicken with a medley of crisp, colorful vegetables like bell peppers, carrots, and cabbage, all tossed with bold seasonings of cumin, oregano, and lime juice. Combined with spaghetti or thin rice noodles, this dish offers a unique blend of Asian-inspired textures and Central American spices that will tantalize your taste buds. Perfect for a weeknight dinner, this 45-minute, one-pan meal is sure to become a family favorite. Garnish with fresh cilantro for an extra pop of flavor and serve it piping hot for a hearty, satisfying dish that’s both wholesome and irresistible.
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Recipe Information
Ingredients
- 1 pound Boneless chicken breast, thinly sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 medium Red bell pepper, julienned
- 1 medium Green bell pepper, julienned
- 1 large Carrot, thinly sliced
- 2 cups Cabbage, shredded
- 2 medium Tomatoes, diced
- 8 ounces Cooked spaghetti or thin rice noodles
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional)
Instructions
In a mixing bowl, combine soy sauce, lime juice, and 1 tablespoon of olive oil. Add the thinly sliced chicken breast and marinate for 10 minutes.
Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the marinated chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken turns golden and is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion, red bell pepper, green bell pepper, and carrot. Stir-fry for 5 minutes until the vegetables start to soften.
Add the shredded cabbage, diced tomatoes, ground cumin, oregano, salt, and black pepper. Stir well and cook for another 5 minutes.
Return the cooked chicken to the skillet. Stir in the cooked spaghetti or thin rice noodles, tossing everything together to combine the flavors. Cook for 2-3 more minutes.
Taste and adjust seasoning if needed. Garnish with chopped cilantro if desired, and serve hot.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 34.8 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3638 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
