Description
Chicken Chop Suey is a flavorful and quick stir-fry dish featuring tender chicken breast, fresh Asian greens, and crunchy vegetables all cooked in a savory soy-based sauce. This classic Chinese-American recipe is perfect for a nutritious weeknight meal and is traditionally served with rice or a low-carb alternative like cauliflower rice.
Ingredients
Scale
Chicken and Marinade
- 180g (6oz) chicken breast, thinly sliced
- 1/2 tsp baking soda / bi-carb (optional, Note 1)
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce (or all purpose soy, Note 3)
- 1 tbsp Oyster Sauce (Note 4)
- 1 tbsp Chinese Cooking Wine or Mirin (Note 5)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black pepper)
- 3/4 cup (185 ml) water
Vegetables & Aromatics
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic cloves, finely chopped
- 1/2 onion, sliced (white, brown, or yellow)
- 5 – 6 stems choy sum (or other Asian greens)
- 1 medium carrot
- 1/2 cup sliced mushrooms (shiitake preferred, but any variety works)
- 1 cup bean sprouts
Instructions
- Velvet Chicken (optional): Place the thinly sliced chicken in a bowl and sprinkle with baking soda. Mix with your fingers and set aside for 20 minutes, no longer than 30 minutes. This tenderizes the chicken. After resting, rinse the chicken well under cold water, then pat dry with paper towels.
- Prepare Sauce: In a small bowl, combine cornflour and soy sauce. Mix until smooth and lump-free. Then add oyster sauce, Chinese cooking wine or mirin, sesame oil, white pepper, and water. Stir thoroughly to combine all ingredients evenly.
- Prepare Vegetables: Trim the ends off the choy sum and cut into 7cm (3 inch) pieces, separating stems from leaves. Peel the carrot and cut into 3cm (1.3 inch) pieces, then slice these thinly. Slice mushrooms and prepare bean sprouts by rinsing if necessary.
- Heat Oil: Warm vegetable oil in a wok or large skillet over high heat. Add finely chopped garlic and stir quickly to release aroma without burning.
- Sauté Onion: Add sliced onion to the wok and cook for about 1 minute, constantly stirring to prevent sticking, until the onion starts to wilt.
- Cook Chicken: Add the prepared chicken to the wok and stir-fry for 1 minute, or until the chicken’s surface changes color from pink to white, indicating it is partially cooked.
- Add Firm Vegetables: Toss in the choy sum stems, carrot slices, and mushrooms. Stir-fry these together for about 1 minute to retain their crunch.
- Add Leafy Greens and Sauce: Add the choy sum leaves, bean sprouts, and pour in the prepared sauce mixture. Stir-fry everything together for 1 to 2 minutes until the sauce thickens to a syrupy consistency. Be careful not to overcook; vegetables should remain tender-crisp, not soggy.
- Serve: Immediately remove from heat and serve the Chop Suey hot over steamed rice or a low-carb option like cauliflower rice for a healthy alternative.
Notes
- Note 1: Velvet chicken using baking soda tenderizes the meat by breaking down proteins. Do not exceed 30 minutes as it may overly soften the chicken.
- Note 3: Light soy sauce offers a balanced salty flavor; all-purpose soy sauce is a suitable substitute but may be saltier.
- Note 4: Oyster sauce adds a rich, umami depth to the dish; you may substitute with vegetarian mushroom sauce if preferred.
- Note 5: Chinese cooking wine or Mirin adds subtle sweetness and aroma. If unavailable, dry sherry or sake can be used sparingly.
- Use a high smoking point oil such as vegetable or peanut oil for stir-frying.
- Maintain high heat and continuous stirring to preserve vegetable crunch and avoid sogginess.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Stir Fry
- Method: Stovetop
- Cuisine: Chinese
Keywords: chicken chop suey, Chinese stir fry, chicken stir fry recipe, easy stir fry, vegetable chicken stir fry
