Description
A quick and easy Chicken Chop Suey recipe featuring tender chicken slices and colorful vegetables cooked in a flavorful, thick savory sauce. Perfect served over steamed rice, this delicious American-Chinese dish comes together in just 20 minutes, making it an ideal weeknight dinner.
Ingredients
Chicken
- 200 g Boneless chicken thigh or breast, thinly sliced
Vegetables
- 4-5 Baby corn, sliced
- 1 Carrot, sliced
- 4-5 Mushrooms, sliced
- ½ Sweet onion, sliced
- 8-10 Snow peas (mangetout)
- 1 head Pak Choy, stalks separated from leaves
- 3 cloves Garlic, thinly sliced
Chicken Marinade
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Corn flour
- ¼ tsp Baking soda
Chop Suey Sauce
- 1 tbsp Light soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- ¼ tsp White pepper
- ½ cup Chicken stock or water
- 1 tsp Sugar
- 1 tsp Corn flour
- 2 tbsp Oil (vegetable, peanut, canola, or sunflower oil) for stir-frying
Instructions
- Marinate the Chicken: Cut the chicken into thin slices. In a mixing bowl, add the chicken slices along with the chicken marinade ingredients — soy sauce, sesame oil, corn flour, and baking soda. Mix well to coat the chicken evenly and set aside for 10-15 minutes to tenderize and absorb flavors.
- Prepare the Sauce: In a small bowl, combine all chop suey sauce ingredients — light soy sauce, oyster sauce, sesame oil, white pepper, chicken stock (or water), sugar, and corn flour. Mix until the corn flour is fully dissolved and set aside.
- Stir-fry the Chicken: Heat 2 tablespoons of oil in a large wok or frying pan over medium-high heat. Add the marinated chicken slices and stir-fry for 2-3 minutes until they are almost cooked through. Push the chicken to one side of the pan.
- Sauté the Garlic: Add the thinly sliced garlic to the empty side of the pan and stir-fry for a few seconds until fragrant, being careful not to burn it.
- Add Vegetables in Stages: Add sliced carrot and baby corn to the pan and stir-fry for a few seconds. Next, add the mushroom slices, snow peas, and pak choy stalks. Stir-fry everything together for about 1 minute.
- Add Pak Choy Leaves and Sauce: Add the pak choy leaves, then pour the prepared chop suey sauce over all the ingredients in the pan.
- Combine and Thicken: Stir well to coat the chicken and vegetables evenly with the sauce. Continue cooking until the sauce reduces and thickens to your desired consistency, which should take just a minute or two.
- Serve: Remove from heat, plate the chicken chop suey over steamed hot rice, and serve immediately. Enjoy your flavorful meal!
Notes
- You can substitute chicken thigh with breast depending on preference; thighs offer more tenderness.
- Adjust vegetable quantities and types based on availability; beansprouts or bell peppers can be added.
- Use chicken stock instead of water in the sauce for richer flavor.
- Ensure the heat stays medium-high while stir-frying to achieve a good sear without overcrowding the pan.
- For gluten-free option, replace soy sauce and oyster sauce with gluten-free versions.
- Serve immediately after cooking to enjoy the crisp vegetables and tender chicken at their best texture.
