If you have been on the hunt for a dish that is both quick and utterly satisfying, let me introduce you to the Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe. This vibrant stir fry brings together tender chicken, crisp fresh vegetables, and a luscious, flavorful sauce that all come together in less than half an hour. It’s a perfect weeknight meal, bursting with color and textures, yet surprisingly straightforward to make. Whether you’re feeding family or impressing friends, this recipe is always a winner and will quickly become one of your go-to favorites.
Ingredients You’ll Need
Simple, fresh, and accessible ingredients make this recipe shine. Each component plays a crucial role, bringing vibrancy in flavor, texture, and appearance, ensuring every bite is as delightful as the last.
- 500 grams Chicken Breast: Tenderized with baking soda for a succulent, juicy outcome.
- 1 teaspoon Baking Soda: Used to tenderize the chicken for that melt-in-your-mouth texture.
- 1 tablespoon Cornflour/Cornstarch: Essential for thickening the sauce to a perfect syrupy consistency.
- 2 tablespoons Light Soy Sauce: Adds salty umami depth; can substitute with all-purpose soy sauce.
- 1 tablespoon Oyster Sauce: Brings richness and a hint of sweetness; vegetarian oyster sauce works great too.
- 1 tablespoon Chinese Cooking Wine (or Mirin): Enhances flavor complexity; dry sherry or broth can substitute for a non-alcoholic choice.
- 1 teaspoon Sesame Oil: Optional but highly recommended for that subtle nutty aroma.
- 2 cloves Garlic: Minced to infuse the dish with fragrant warmth.
- 1 medium Onion: Chopped, adds slight sweetness and body to the stir fry.
- 200 grams Choy Sum/Asian Greens: Great crunch and vibrant color; broccoli or bok choy also work well.
- 1 medium Carrot: Chopped for sweetness and crunch.
- 100 grams Mushrooms: Shiitake preferred for their meaty texture and earthy flavor.
- 100 grams Bean Sprouts: Adds crispness and freshness; other crunchy veggies like snap peas can be substituted.
- 2 tablespoons Vegetable Oil: Neutral oil for stir frying without overpowering flavors.
- Black/White Pepper to taste: Adds subtle heat and a touch of spice.
How to Make Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe
Step 1: Tenderize and Prep the Chicken
Start by sprinkling the chicken breast with baking soda. This little trick works wonders to tenderize the meat, making it incredibly soft after cooking. Let it rest for 20 to 30 minutes, then rinse thoroughly and pat dry. This step guarantees your chicken will not be rubbery but irresistibly juicy.
Step 2: Prepare the Sauce Mixture
In a small bowl, whisk together cornflour and light soy sauce until smooth and free of lumps. Then stir in oyster sauce, Chinese cooking wine, and sesame oil. This sauce will coat your ingredients with a glossy, flavorful finish, bringing all the individual components into one cohesive, delicious harmony.
Step 3: Chop Your Veggies
While the chicken is marinating, chop your choy sum, carrot, and mushrooms into bite-sized pieces. Prepping your vegetables ahead keeps the cooking process swift and efficient, ensuring you finish within that magical 30-minute window.
Step 4: Start Stir Frying Aromatics and Chicken
Heat the vegetable oil over medium-high heat in your wok or large frying pan. Quickly sauté the minced garlic and chopped onion until fragrant and translucent. Toss in the chicken and cook until its surface turns white. This initial cooking locks in the chicken’s succulence and infuses the dish with savory aromas.
Step 5: Add the Heartier Vegetables
Introduce the tougher vegetables next—choy sum stems, carrots, and mushrooms. Stir fry these for about one minute to allow them to soften slightly but still retain a satisfying bite and vivid color.
Step 6: Finish with the Tender Greens
Add the choy sum leaves and bean sprouts last. Cook just until they begin to wilt, preserving their crisp texture and fresh flavor, which balances the dish beautifully.
Step 7: Pour and Thicken the Sauce
Finally, pour the prepared sauce into the wok. Stir continuously as the sauce thickens to a syrup-like consistency, coating every bit of chicken and vegetable in rich, glossy flavor. This finishing touch is truly what elevates this stir fry from simple to spectacular.
How to Serve Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe
Garnishes
Fresh garnishes such as chopped spring onions or a sprinkle of toasted sesame seeds add a pop of color and an extra layer of texture. Even a dash of freshly cracked black pepper on top emphasizes the warmth and freshness of this dish.
Side Dishes
This stir fry stands beautifully on its own but pairs excellently with steamed jasmine rice or even simple fried rice to soak up every delicious drop of the sauce. For a lighter option, try serving it alongside a crisp cucumber salad or steamed dumplings for an authentic Asian-inspired spread.
Creative Ways to Present
For a fun twist, serve your Irresistible Chicken Chop Suey Stir Fry in crispy lettuce cups for a hands-on lunch or dinner. Alternatively, pile it high on a bed of noodles or inside a wrap for a delicious take on fusion cuisine that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken chop suey can be stored in an airtight container in the refrigerator for up to 3 days. The tender chicken and vibrant vegetables keep their texture well, but it’s best enjoyed fresh for peak flavor.
Freezing
This dish is best eaten fresh due to the delicate texture of the vegetables. However, you can freeze just the cooked chicken and sauce mixture for up to a month. To freeze, cool completely and place in a freezer-safe container. Thaw overnight in the fridge before reheating and adding fresh vegetables.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave. Add a splash of water or broth if the sauce has thickened too much. Stir quickly to reheat evenly without overcooking the vegetables, keeping that perfect balance of texture and flavor.
FAQs
Can I use other types of meat instead of chicken?
Absolutely! Pork, beef, or even firm tofu can be substituted, keeping in mind that cooking times may vary slightly. Adjust the method accordingly to ensure optimal tenderness and flavor.
Is it possible to make this stir fry gluten-free?
Yes, simply swap traditional soy sauce for a gluten-free tamari or coconut aminos and use gluten-free oyster sauce. This way, you keep all the flavor with none of the gluten worries.
Can I prepare any parts of this dish in advance?
Yes, preparing and chopping the vegetables ahead of time saves a lot of effort when you’re ready to cook. Marinating the chicken with baking soda and rinsing just before cooking can also be done earlier in the day.
What are some good vegetable substitutions for this recipe?
Great alternatives include bell peppers, snap peas, baby corn, or zucchini. Just be mindful of cooking times since some vegetables cook faster and others slower.
How thick should the sauce be at the end?
The sauce should thicken to a syrup-like consistency, evenly coating the chicken and veggies without being runny or overly gloopy. A little stir and watch it cling beautifully—that’s when you know it’s perfect!
Final Thoughts
If you’re craving an easy, wholesome meal that feels like a warm hug in a bowl, do give the Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe a try. It’s packed with flavor, quick to prepare, and endlessly adaptable to your tastes. Trust me, once you make it, it will fast become a staple in your kitchen rotation—a result you’ll celebrate every time you set the table!
Print
Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Irresistible Chicken Chop Suey Stir Fry is a vibrant and flavorful dish ready in just 30 minutes. Combining tender chicken breast with fresh Asian greens, mushrooms, and bean sprouts, it is brought to life with a savory sauce made from soy, oyster sauce, and Chinese cooking wine, thickened perfectly with cornflour. A quick stir-fry method preserves the crispness of the vegetables while ensuring juicy, tender chicken in every bite.
Ingredients
Chicken and Marinade
- 500 grams Chicken Breast (Can be tenderized with baking soda)
- 1 teaspoon Baking Soda (Use for tenderizing chicken)
- 1 tablespoon Cornflour / Cornstarch (Essential for thickening)
- 2 tablespoons Light Soy Sauce (Can substitute with all-purpose soy)
- 1 tablespoon Oyster Sauce (Vegetarian oyster sauce is a great alternative)
- 1 tablespoon Chinese Cooking Wine (or Mirin; dry sherry or broth for non-alcoholic choice)
- 1 teaspoon Sesame Oil (Optional, enhances flavor)
Vegetables and Aromatics
- 2 cloves Garlic (Minced)
- 1 medium Onion (Chopped)
- 200 grams Choy Sum / Asian Greens (Substitutes like broccoli or bok choy are great)
- 1 medium Carrot (Chopped)
- 100 grams Mushrooms (Shiitake preferred)
- 100 grams Bean Sprouts (Can be swapped with other crisp veggies)
Cooking
- 2 tablespoons Vegetable Oil (Any neutral oil works)
- Black / White Pepper (To taste)
Instructions
- Preparation: Sprinkle the chicken breast evenly with baking soda. Let it rest for 20-30 minutes to tenderize, then rinse thoroughly and pat dry with paper towels to remove excess baking soda and moisture.
- Make the sauce: In a mixing bowl, combine cornflour and light soy sauce, stirring until the mixture is smooth and lump-free. Add oyster sauce, Chinese cooking wine, and sesame oil, mixing well to create a balanced, flavorful sauce.
- Prepare the vegetables: Chop the choy sum, carrots, and mushrooms into bite-sized pieces to ensure even cooking and ease of eating.
- Start cooking aromatics: Heat vegetable oil in a wok or large frying pan over medium-high heat. Add minced garlic and chopped onion, sauté quickly until fragrant and translucent, releasing their aromatic flavors.
- Cook the chicken: Add the chicken to the pan and stir-fry until the surface changes to white, indicating it is partially cooked through.
- Add tougher vegetables: Introduce the choy sum stems, chopped carrots, and mushrooms to the pan. Stir-fry these firmer vegetables for about 1 minute to begin softening them while maintaining some bite.
- Add tender vegetables: Toss in the choy sum leaves and bean sprouts. Continue stir-frying just until they start to wilt but remain crisp and vibrant.
- Incorporate the sauce: Pour the prepared sauce over the stir-fry. Stir continuously while cooking until the sauce thickens into a glossy, syrup-like consistency that coats all ingredients evenly.
Notes
- Tenderizing chicken with baking soda helps achieve a juicy and soft texture typical of Chinese stir-fries.
- Vegetarian oyster sauce is a suitable substitute for vegetarians or for those avoiding shellfish.
- Use any neutral vegetable oil for stir-frying, such as canola or sunflower oil, to prevent overpowering the dish.
- Feel free to substitute choy sum with other Asian greens like bok choy or broccoli depending on availability.
- To keep the beansprouts crunchy, add them towards the end of cooking to avoid overcooking.
- This dish pairs well with steamed white rice or fried rice for a complete meal.
