If you’re craving a meal that’s bursting with vibrant flavors and can be whipped up in a flash, you’re about to love this Irresistible Chicken Chop Suey Stir Fry in 30 Minutes Recipe. It’s the perfect harmony of tender chicken, crisp vegetables, and a glossy, savory sauce that clings to every bite. Whether it’s a busy weeknight or you just want something satisfying and wholesome, this dish combines simplicity and taste effortlessly. Plus, the quick cook time means you get more time to enjoy your meal without the usual wait.
Ingredients You’ll Need
The magic behind this stir fry lies in its straightforward ingredients that work in concert to deliver a medley of textures and flavors. Each one adds its unique touch, from the tenderized chicken to the fresh, crisp vegetables and the rich, savory sauce.
- Chicken Breast (500 grams): Tenderized with baking soda to keep it juicy and soft.
- Baking Soda (1 teaspoon): A secret weapon for chicken tenderness—just a light sprinkle goes a long way.
- Cornflour/Cornstarch (1 tablespoon): Essential for thickening the sauce to that perfect glossy finish.
- Light Soy Sauce (2 tablespoons): Adds savory depth with a slight salty kick, but you can swap with all-purpose soy sauce if needed.
- Oyster Sauce (1 tablespoon): Brings a rich, umami flavor; vegetarian oyster sauce works wonderfully for a plant-based twist.
- Chinese Cooking Wine or Mirin (1 tablespoon): A subtle sweetness and aroma that elevates the dish; dry sherry or broth are good non-alcoholic substitutes.
- Sesame Oil (1 teaspoon, optional): Just a touch enhances the flavor with nutty warmth.
- Garlic (2 cloves, minced): Builds an aromatic foundation for the stir fry.
- Onion (1 medium, chopped): Adds sweetness and texture.
- Choy Sum/Asian Greens (200 grams): Crisp and refreshing, but broccoli or bok choy make great alternatives.
- Carrot (1 medium, chopped): Adds a delicate crunch and vibrant color.
- Mushrooms (100 grams, shiitake preferred): Earthy and meaty, they deepen the dish’s flavor profile.
- Bean Sprouts (100 grams): Brings refreshing crispness, and you can swap with other crunchy veggies if you prefer.
- Vegetable Oil (2 tablespoons): A neutral oil for perfect sautéing and stir-frying.
- Black or White Pepper (to taste): Adds subtle heat and rounds out the seasoning.
How to Make Irresistible Chicken Chop Suey Stir Fry in 30 Minutes Recipe
Step 1: Prepare and Tenderize the Chicken
Start by sprinkling the chicken breast evenly with baking soda. This little trick might seem unusual, but it’s a game-changer for tenderness. Let it sit for about 20 to 30 minutes to work its magic, then rinse off the baking soda and pat the chicken dry. This prep step ensures your chicken cooks up juicy and perfectly tender in the stir fry.
Step 2: Mix the Sauce
In a bowl, blend the cornflour with light soy sauce until smooth and lump-free. Then, add in the oyster sauce, Chinese cooking wine, and sesame oil if you’re using it. Give everything a good stir to combine. This sauce is going to be your dish’s glossy, flavorful coating, so mixing it well is key.
Step 3: Chop the Vegetables
Chop your choy sum, carrots, and mushrooms into bite-sized pieces. This makes them easy to toss quickly in the pan and keeps every bite consistent. Having your vegetables ready before cooking is half the battle in fast stir fry cooking.
Step 4: Sauté Aromatics and Chicken
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Toss in the minced garlic and chopped onion, letting them sauté just until they release their fragrant aroma. It should be quick so they don’t burn. Then add in the chicken, stir-frying until the chicken pieces turn white on the outside – this indicates they’re cooking through perfectly fast.
Step 5: Stir Fry the Vegetables
Start by adding the tougher vegetables first: choy sum stems, carrots, and mushrooms. Stir fry these for around 1 minute to begin softening them without losing crunch. Then add the choy sum leaves and bean sprouts, tossing just until they start to wilt. This layering helps maintain freshness and texture.
Step 6: Add the Sauce and Finish Cooking
Pour your prepared sauce into the wok and stir continuously. Watch as it thickens beautifully to a syrup-like consistency, coating every morsel of chicken and vegetable in glossy, savory goodness. This is the heart of your Irresistible Chicken Chop Suey Stir Fry in 30 Minutes Recipe, bringing all the flavors together in perfect harmony.
How to Serve Irresistible Chicken Chop Suey Stir Fry in 30 Minutes Recipe
Garnishes
Sprinkle a handful of freshly chopped green onions or cilantro on top for a burst of color and freshness that brightens each bite. A sprinkle of toasted sesame seeds not only looks beautiful but adds a subtle nutty crunch. These simple garnishes turn your dish from everyday meal to something special.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up all that luscious sauce. For a lighter option, serve it alongside cauliflower rice or rice noodles. A crisp cucumber salad can offer a refreshing contrast in flavor and temperature.
Creative Ways to Present
Feeling adventurous? Serve your chop suey stir fry over a bed of quinoa or toss it in lettuce cups for a handheld delight. You can also spoon it over toasted country bread or sticky rice cakes for an unexpected but delicious twist. Presentation can be as simple or as fun as you like—just make sure it’s inviting and ready to be devoured!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Irresistible Chicken Chop Suey Stir Fry in 30 Minutes Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. The vegetables may soften a bit but will still taste fantastic when reheated.
Freezing
While fresh stir fry tastes best, you can freeze portions for later. Pack the cooled stir fry into freezer-safe containers or bags and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture retention.
Reheating
Reheat gently in a wok or skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving if possible to keep the chicken tender and veggies vibrant. Stir frequently to warm evenly and bring back that glossy, luscious sauce texture.
FAQs
Can I use other types of meat instead of chicken?
Absolutely! Tender cuts like pork or beef strips work well in this stir fry. Just adjust cooking times accordingly to avoid overcooking the meat.
What if I don’t have oyster sauce? Are there alternatives?
If you’re out of oyster sauce, you can substitute soy sauce mixed with a little mushroom sauce or hoisin sauce for a similar depth of flavor, especially for vegetarian versions.
How can I make this recipe gluten-free?
Use tamari or a gluten-free soy sauce instead of regular soy sauce, and ensure your oyster sauce is gluten-free or swapped with a mushroom-based vegetarian sauce.
Is it okay to skip the baking soda for tenderizing chicken?
You can skip the baking soda step if you’re short on time, but it really helps achieve that tender, juicy texture. Alternatively, marinate with a bit of cornstarch and soy sauce for some tenderness.
What are good vegetarian swaps for the chicken?
Firm tofu, tempeh, or seitan are excellent protein swaps that soak up the sauce beautifully and keep the dish hearty and satisfying.
Final Thoughts
This Irresistible Chicken Chop Suey Stir Fry in 30 Minutes Recipe is proof that you don’t need complicated ingredients or a long cooking time to make something truly delicious. It’s a vibrant, satisfying meal that’s perfect for busy days or whenever you want a quick pick-me-up with big flavor. Don’t hesitate to give it a try—you might just find your new favorite weeknight dinner.
Print
Irresistible Chicken Chop Suey Stir Fry in 30 Minutes Recipe
- Prep Time: 30 minutes (includes 20-30 minutes resting time for chicken)
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Frying
- Cuisine: Chinese
Description
This Irresistible Chicken Chop Suey Stir Fry is a quick, flavorful Asian-inspired dish combining tender chicken breast with a medley of fresh vegetables in a savory, thickened sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that’s both nourishing and delicious.
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; opt for 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)
Oils and Seasoning
- 2 tablespoons Vegetable Oil (any neutral oil works)
- Black/White Pepper (to taste)
Instructions
- Preparation: Sprinkle the chicken breast with baking soda and allow it to rest for 20-30 minutes. After resting, rinse the chicken thoroughly and pat it dry with paper towels to remove excess baking soda.
- Make the Sauce: In a bowl, combine cornflour and light soy sauce, mixing until smooth and lump-free. Add oyster sauce, Chinese cooking wine, and sesame oil, stirring well to create a flavorful stir-fry sauce.
- Prepare Vegetables: Chop choy sum, carrots, and mushrooms into bite-sized pieces for even cooking and ease of eating.
- Heat the Pan: Warm vegetable oil in a wok or large frying pan over medium-high heat to prepare for sautéing.
- Sauté Aromatics and Chicken: Quickly sauté minced garlic and chopped onion in the hot oil until aromatic. Add the chicken to the pan and cook until the surface turns white, indicating it is partially cooked.
- Add Vegetables in Stages: First, introduce the tougher vegetables like choy sum stems, carrots, and mushrooms. Stir-fry these for about 1 minute to soften slightly.
- Add Tender Vegetables: Add the choy sum leaves and bean sprouts, cooking just until they begin to wilt, ensuring they retain a fresh crunch.
- Combine with Sauce: Pour the prepared sauce into the wok, stirring continuously to combine all ingredients. Cook until the sauce thickens to a syrup-like consistency, coating the chicken and vegetables beautifully.
Notes
- For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce.
- To tenderize the chicken effectively, do not skip the baking soda resting step.
- Adjust soy sauce and oyster sauce quantities to taste for sodium levels.
- Serve hot over steamed rice or noodles for a complete meal.
- Substitute vegetables like broccoli, bok choy, or snap peas based on availability.
