Chop suey Estilo hondureño😋sazonlatinoconlizz

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a lower-calorie protein option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent and less expensive.

Cut 4 chicken breasts into small pieces.

Marinate the chicken with 1 tablespoon of soy sauce, 2 tablespoons of soy paste, 1 tablespoon of black pepper, and 2 tablespoons of cornstarch. Let it marinate for about 20 minutes.

Boil approximately 4 liters of water until it starts to boil.

Prepare the vegetables: cut carrots into sticks, bell peppers into strips, and chop garlic and ginger.

Once the water is boiling, add the noodles and cook according to the package instructions, about 2 minutes. Stir them after 1 minute to prevent sticking.

After 2 minutes, drain the noodles and rinse them in cold water to stop the cooking process. Add a drizzle of sesame oil to prevent sticking.

In a large skillet, melt 2 tablespoons of margarine and add the carrots and bell peppers. Sauté for about 3 minutes.

Add half a cup of water to the vegetables, cover, and let them cook for about 8 minutes.

In another skillet, heat oil and sauté the chopped garlic and ginger for 1-2 minutes until fragrant.

Add the marinated chicken to the garlic and ginger, sautéing for about 7-8 minutes over medium heat, stirring occasionally.

After the chicken is cooked, add the bell peppers and sauté for another 3 minutes.

Combine the sautéed chicken with the cooked vegetables and noodles, mixing well.

Add soy sauce to taste, being careful not to oversalt, and add dark soy sauce for color.

Finish by adding chopped green onions and turn off the heat to prevent drying out the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens