• 1 tablespoon peanut oil
  • 1 tablespoon dark sesame oil
  • 1 medium onion, halved through the ends and sliced into 1/2-inch-wide wedges
  • 2 carrots, sliced on the diagonal
  • 1/2 lb medium mushrooms, quartered
  • 1 serrano pepper, seeded and chopped (optional)
  • 2-3 teaspoon minced garlic
  • 1 sweet red or green pepper, cut into 1-inch chunks
  • 1 lb Organic Prairie Chicken Breast, thawed and cut into bite-size pieces
  • 2 cup or 1 can (14 1/2 ounces) chicken broth
  • 1/3 cup soy sauce
  • 1/2 - 2/3 cup halved snow peas
  • 2 tablespoon cornstarch
  •  salt and pepper
  •  cooked white rice
  • 1/2 cup chopped green onions


If you’re too young to remember the 1950s Chinese American specialty known as chop suey, don’t feel bad. It all too frequently was made with canned mushrooms, tired-looking pork and nary a seasoning but soy sauce. Here, though, a retro recipe gets an upgrade with fresh veggies, sesame oil, all-white chicken breast and—if you like—a little spike of fresh chili pepper.



1. Heat the oils in a heavy pot over medium flame. Add onions, carrots, mushrooms, serrano (if using) and garlic; cook, stirring occasionally, about 5 minutes. Stir in sweet pepper, chicken, chicken broth and soy sauce. Bring to simmer, reduce heat to low, and cook gently until chicken and vegetables are barely tender, about 10 minutes longer.

2. Stir in snow peas. Return chop suey to a simmer for a minute or two. Mix cornstarch with 2—3 tablespoons water, then stir it into the simmering mixture to thicken the stew. Add salt and pepper to taste. Serve chop suey over hot rice and garnish each serving with green onions.

Copyright by Terese Allen