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
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; 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.
