A friend of mine shared with me an NPR article on chop suey Mexican style. This fusion dish blending Chinese-American chop suey with Mexican beans and rice inspired me to create a Thai version. BTW, there is no such thing as an orthodox chop suey recipe; its very nature is improvisational–you use whatever is on hand.
Chop Suey Thai Style
1 cup (8 oz) Thai Jasmine Rice
1-2 tablespoons Knorr chicken powder
1 tablespoon vegetable oil
2 boneless skinless chicken breasts, halved and cut into 1/4 inch chuncks
1 onion, peeled and halved then sliced thin
12 carrot sticks, about 3 inches long
8 fresh whole baby corn (can used canned)
12 asparagus spears, about 3 inches long
1-3 goat chilies to taste (can substitute jalapeño)
3/4-1 cup water
1/2 tablespoon Knorr chicken powder
1/2 tablespoon cornstarch
Fish sauce to taste
Put rice in rice cooker bowl and add enough water to come up to the first knuckle on your finger. Sprinkle the chicken powder on top. Stir. Cook as directed by the rice cooker manufacturer. Keep warm.
Heat the oil in a large wok or skillet over high heat. Reduce heat to medium-high. Stir-fry the onion and the carrot sticks. When the onion browns slightly, add the chicken and stir-fry until no longer pink. Add the baby corn. Reduce heat to medium and cover the skillet/wok for a few minutes. Add the asparagus spears and stir-fry until bright green.
Mix the water and chicken powder with the cornstarch. Add to the wok/skillet with the goat chilies or jalapeño peppers. Stir until thickened. Taste and season with fish sauce.
Serve hot over rice.