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
Scale
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.
