Pekin Chicken Casserole


  1. Prepare the base sauce by mixing all the ingredients. Add 1 cup of water and bring to a gentle simmer, stirring until slightly thickened. Reserve.
  2. Season the chicken pieces with salt and pepper and sauté them in the pan with a little oil until the chicken changes color. It is best to help yourself with two forks.
  3. Add the celery, cleaned mushrooms, bean sprouts, string beans and broth to cover.
  4. Mix quickly so that the vegetables maintain their firmness, add the sauce and mix so that everything is impregnated with that flavor.

This Chicken Pekin Casserole is the closest thing to classic chop suey but with a few tweaks. There are cooks who use different varieties of mushrooms. In this recipe peking style chicken We opted for the large and very white mushrooms, which go a long way when cut into quarters. Do not use canned mushrooms. Everything has to be fresh.

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