Chicken Chop Suey
A Whole30 take on a classic Jamaican Chinese dish. Perfect weeknight meal that comes together in no time.
Equipment
- Cutting board
- Chef knife
- Vegetable peeler
- Mixing bowl
- Large skillet
- Wooden spoon
Ingredients
- 1 pound boneless skinless chicken thighs about 2 thighs washed, fat removed and sliced into strips
- 2 cups Bok choy chopped in large chunks
- 2 large carrots juliened
- 1 red bell pepper juliened
- 3 stalks green onion chopped
- 4 cloves of garlic chopped
- 3 TBSP coconut aminos, divided 2 TBSP for marinating and 1 TBSP during cooking
- 1 tsp salt
- 4 TBSP olive oil, divided in half
- ¼ cup water
- 1 TBSP tapioca flour
Instructions
- 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 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.
When adding the slurry, add around the outer edge of the skillet.
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.
If you cannot find Bok choy, use 2 cups of shredded cabbage instead.
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.
This recipe serves 2 people easily however, it can be stretched to feed 4 people if served with a side dish.