Chop Suey Con Casuy
Discover the vibrant flavors of "Chop Suey Con Casuy," a savory Filipino-Chinese stir-fry brimming with colorful vegetables, tender chicken, and the irresistible crunch of toasted cashews. This quick and easy dish combines crisp bok choy, sweet baby corn, and hearty green beans with an umami-rich sauce made from oyster sauce, soy sauce, and a hint of sesame oil for a deeply satisfying flavor. Perfect for busy weeknights, this one-pan meal is ready in just 40 minutes and pairs beautifully with steamed rice. The addition of roasted cashews offers a delightful textural contrast, making this dish a crowd-pleaser at any family table. Packed with fresh ingredients and bold flavors, "Chop Suey Con Casuy" is the ultimate fusion of health, taste, and convenience.
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Recipe Information
Ingredients
- 250 grams boneless chicken breast or thigh
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 large carrots, sliced into thin strips
- 150 grams green beans, cut into 2-inch pieces
- 200 grams bok choy or Napa cabbage, chopped
- 100 grams baby corn, halved
- 1 cup water or chicken stock
- 3 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 100 grams cashew nuts, toasted
Instructions
Slice the chicken into thin strips and marinate with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Set aside for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Stir-fry the chicken for 3-4 minutes until cooked through. Remove from the pan and set aside.
Add the remaining 1 tablespoon of oil to the same pan. Sauté the diced onion and minced garlic until fragrant, about 1-2 minutes.
Add the carrots and green beans. Stir-fry for 3 minutes until they start to soften.
Toss in the baby corn and bok choy. Stir well to combine, cooking for another 2-3 minutes.
Pour in the water or chicken stock, then stir in the oyster sauce and sesame oil. Season with salt and ground black pepper. Allow this to simmer for 3-5 minutes.
Return the cooked chicken to the pan and mix it well with the vegetables. Let it heat through for 2-3 minutes.
Transfer the dish to a serving platter and sprinkle the toasted cashew nuts on top for added crunch.
Serve hot with steamed rice or as a standalone dish.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 714 mg | 15% | |
*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.
