Description
This Irresistible Chicken Chop Suey Stir Fry is a quick and delicious Asian-inspired dish combining tender chicken breast with fresh vegetables in a flavorful soy-based sauce. Ready in just 30 minutes, it’s perfect for a healthy weeknight meal with a perfect balance of savory and fresh flavors.
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
- 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 Oil and Seasoning
- 2 tablespoons Vegetable Oil (Any neutral oil works)
- Black/White Pepper to taste (Season to taste)
Instructions
- Preparation: Sprinkle the chicken breast evenly with baking soda and let it rest for 20-30 minutes. After resting, rinse the chicken to remove baking soda and pat dry with paper towels.
- Make the Sauce: In a bowl, combine the cornflour and light soy sauce thoroughly until smooth and lump-free. Add oyster sauce, Chinese cooking wine, and sesame oil, then stir well to blend all ingredients.
- Prepare Vegetables: Chop choy sum, carrots, and mushrooms into bite-sized pieces. Mince garlic and chop the onion.
- Heat Oil: Warm vegetable oil in a wok or a large frying pan over medium-high heat.
- Sauté Aromatics: Add minced garlic and chopped onion to the hot oil. Stir fry quickly until the aroma is released and the onion becomes translucent.
- Cook Chicken: Add the prepared chicken pieces to the wok. Stir continuously and cook until the chicken’s surface turns white and it is mostly cooked through.
- Cook Hard Vegetables: Add choy sum stems, carrots, and mushrooms to the wok. Stir fry for about 1 minute to slightly soften these tougher vegetables.
- Add Tender Greens: Toss in the choy sum leaves and bean sprouts. Stir fry briefly just until they start to wilt, preserving their crispness.
- Add Sauce and Thicken: Pour the prepared sauce mixture into the wok. Stir continuously until the sauce thickens into a glossy, syrup-like consistency that coats the chicken and vegetables.
Notes
- Make sure to rinse the chicken thoroughly after using baking soda to avoid any residual taste.
- Vegetarian oyster sauce can be used for a vegetarian-friendly version with tofu instead of chicken.
- For a non-alcoholic dish, substitute Chinese cooking wine with dry sherry or a good quality broth.
- Adjust the quantity of vegetables according to preference; broccoli or bok choy can replace choy sum.
- Serve immediately for the best texture and flavor; leftovers can be stored refrigerated for up to 2 days.
