Cut the chicken further into bite size pieces. Slice chicken across the grain, and cut into quarter inch slices, about the thickness of a pencil.To more easily cut the chicken to the necessary thinness needed for quick cooking, partially freeze the chicken breast till it is firm, but not frozen solid, approximately 30 minutes.More recipes: Bourbon lime chicken tacos are amazing any day of the week The recipe presented here is a blend of traditional Chinese technique and the simplified style of chop suey found in Hermosillo. The dish is lighter, a bit crunchier and overflowing in bean sprouts. While chicken is used here, as was most typical from my mother’s kitchen, pork or beef would be just as satisfactory.
Even in Mexico, this homecooked noodle dish is limited mostly to home kitchens in Hermosillo. What's interesting is that this dish doesn’t have much of a home presence in American households the way it does in Sonora. Yes, the same chop suey found in every Chinese-American restaurant from coast to coast. However, this noodle dish is just as typical of Hermosillo as the world famous Sonoran hot dogs.
One dish I grew up eating from my mother’s kitchen may not fit the expected Sonoran profile of fried beef and potato tacos, machaca con huevos, tamales and carne asada.
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