Chicken Chop Suey (Edit recipe)

Chicken chop suey is a common Chinese food dish in Jamaica. This easy one pot meal is Whole30, paleo and gluten free. Perfect for nights where you don’t have enough time but are craving something delicious and flavorful.

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	627
Fat:	40 g
Carbohydrates:	23 g
Protein:	49 g
Cholesterol:	0 g
Sodium:	1915 mg
Fiber:	4 g
Sugars:	16 g
Calculated per serving.

by Triangle Traveling Caveman

View original recipe

Serves: 2

Ingredients

1 lb Boneless Skinless Chicken Thigh, about 2 thighs washed, fat removed and sliced into strips
2 cups large Bok Choy, chopped in large chunks (or shredded cabbage if you cannot find)
2 Carrots, large (julienned)
1 Red Bell Pepper, (julienned)
3 Onion, stalks green, chopped
4 cloves Garlic, of, chopped
3 Tbsp Coconut Aminos, divided (2 TBSP for marinating and 1 TBSP during cooking)
1 tsp Salt
4 Tbsp Extra Virgin Olive Oil, divided in half
.25 cup Water
1 Tbsp Tapioca Starch

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add chicken thighs to a mixing bowl.
Add 2 TBSP coconut aminos, salt, and garlic. Mix and set aside.
While chicken marinates, prep all the vegetables.
Heat a large skillet on medium heat.
Add 2 TBSP olive oil. Once hot add carrots and cook for 3 minutes, stirring occasionally.
Then add in bell peppers and Bok choy and stir to combine. Cook for 2 minutes.
Remove vegetables to a bowl.
Add remaining 2 TBSP olive oil. Once heated add green onions and sauté until the white parts are translucent (1 minute) stirring occasionally to avoid burning.
Increase heat to medium high then add chicken including leftover marinade. Cook chicken for 5 minutes stirring occasionally.
Reduce heat to medium and add remaining 1 TBSP of coconut aminos then stir to combine.
Mix together the water and tapioca flour to form a slurry. Pour the mixture in to the outer edge of the skillet and immediately stir to combine. The sauce should thicken after a minute or 2.
Once sauce is thickened, add in vegetables and mix for a minute. Turn off the heat.
Once all the vegetables are coated in the sauce, taste for additional seasoning then you're ready to serve.

Notes

Feel free to use chicken breast instead of chicken thigh. // If the slurry gets gummy, just a 1 TBSP of water at a time to help thin it out after you’ve added the vegetables back in. If this happens you should only need a tablespoon or 2. // Use 1.5 cups shredded carrots if you want to save time. you can also swap 4 cloves chopped garlic for 1 tsp garlic powder. // This dish is meant to be served on its own, however you can serve it with cauliflower rice or your favorite side dish. // To make it non-Whole30, marinate the chicken with 1 TBSP GF soy sauce (tamari) instead of the coconut aminos and omit adding the coconut aminos when the chicken is done cooking.