Description
A quick and delicious Chicken Chop Suey stir fry that comes together in just 30 minutes. This vibrant dish features tender chicken breast, crunchy Asian greens, mushrooms, and bean sprouts all tossed in a flavorful savory sauce made from soy, oyster sauce, and Chinese cooking wine. Perfect for a wholesome weeknight dinner that’s both satisfying and easy to prepare.
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)
Cooking Oil and Seasoning
- 2 tablespoons Vegetable Oil (Any neutral oil works)
- Black or White Pepper (To taste)
Instructions
- Preparation: Sprinkle the chicken breast evenly with baking soda and let it rest for 20 to 30 minutes. This process tenderizes the meat. After resting, rinse the chicken thoroughly under cold water and pat dry with paper towels.
- Make the Sauce: In a mixing bowl, combine cornflour and light soy sauce, stirring until no lumps remain. Add oyster sauce, Chinese cooking wine, and optional sesame oil, then mix well to create a smooth sauce base.
- Chop Vegetables: Prepare your vegetables by chopping choy sum, carrots, and mushrooms into bite-sized pieces to ensure even cooking.
- Heat Oil and Sauté Aromatics: Warm vegetable oil in a wok or large frying pan over medium-high heat. Add minced garlic and chopped onions, sautéing until fragrant and slightly translucent.
- Cook Chicken: Add the prepared chicken pieces to the wok and cook until the outside turns white and the chicken is mostly cooked through.
- Stir Fry Tough Vegetables: Incorporate choy sum stems, carrots, and mushrooms. Stir fry for about 1 minute to start softening these firmer vegetables.
- Add Tender Vegetables: Add the choy sum leaves and bean sprouts into the wok, cooking briefly just until they begin to wilt but remain crisp and vibrant.
- Combine with Sauce: Pour the prepared sauce into the wok and stir continuously, allowing it to thicken into a syrup-like consistency that evenly coats the chicken and vegetables.
- Season and Serve: Adjust seasoning with black or white pepper to taste, give one final stir, and serve hot for a delightful meal.
Notes
- For a vegetarian twist, substitute chicken with tofu and use vegetarian oyster sauce.
- To make the dish gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Marinating chicken with baking soda helps keep the meat tender and juicy.
- Don’t overcook the bean sprouts and greens to maintain their crunchy texture.
- You can swap choy sum with bok choy, broccoli, or other Asian greens depending on availability.
