Description
This Chicken Chop Suey is a fast, healthy Chinese-style stir fry loaded with vegetables and tossed in a light savory sauce. Perfect for busy nights and easily adaptable with whatever vegetables you have on hand.
Ingredients
- Optional Tenderised Chicken
- 180 g (6 oz) chicken breast, thinly sliced
- 1/2 tsp baking soda (optional)
- Sauce
- 1 tbsp cornflour (cornstarch)
- 1 1/2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese cooking wine or mirin
- 1/2 tsp sesame oil (optional)
- Dash of white or black pepper
- 3/4 cup water
- Stir Fry
- 1 1/2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1/2 onion, sliced
- 5–6 stems choy sum (or other Asian greens)
- 1 medium carrot, sliced
- 1/2 cup sliced mushrooms
- 1 cup bean sprouts
Instructions
- Optional Velvet Chicken: Sprinkle baking soda over chicken, mix gently and set aside for 20 minutes. Rinse well, pat dry and set aside.
- Prepare Sauce: Mix cornflour and soy sauce until smooth. Add remaining sauce ingredients and stir.
- Prep Vegetables: Cut choy sum into 7 cm pieces, separating stems and leaves. Slice carrot thinly.
- Heat oil in a wok over high heat. Add garlic and onion, stir fry for 1 minute until softened.
- Add chicken and cook for 1 minute until just white on the outside.
- Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
- Add choy sum leaves, bean sprouts and sauce. Stir fry for 1–2 minutes until sauce thickens.
- Serve immediately with steamed rice.
Notes
- Chicken thigh does not need tenderising.
- Chinese cooking wine can be substituted with dry sherry or mirin.
- Vegetarian oyster sauce can be used for a vegetarian option.
- Vegetables should remain crisp, not soggy.
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Category: Main Dish, Stir Fry
- Method: Stir Fry
- Cuisine: American Chinese