Chicken Chop Suey Stir Fry Recipe
Introduction
Chop Suey is a quick and flavorful chicken stir fry loaded with fresh vegetables and a savory sauce. This dish is perfect for a busy weeknight and can be customized with your favorite greens and mushrooms. Enjoy it with steamed rice or a low-carb alternative like cauliflower rice.
Ingredients
- 180g (6oz) chicken breast, thinly sliced
- 1/2 tsp baking soda / bi-carb (optional)
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce (or all-purpose soy)
- 1 tbsp Oyster Sauce
- 1 tbsp Chinese Cooking Wine or Mirin
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup (185 ml) water
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic cloves, finely chopped
- 1/2 onion, sliced (white, brown, or yellow)
- 5 – 6 stems choy sum (or other Asian greens)
- 1 medium carrot
- 1/2 cup sliced mushrooms (shiitake recommended, but any will do)
- 1 cup bean sprouts
Instructions
- Step 1: “Velvet” the chicken (optional). Place chicken in a bowl and sprinkle baking soda over it. Use your fingers to mix well, then set aside for 20 minutes, no longer than 30 minutes. Rinse the chicken thoroughly and pat dry with paper towels.
- Step 2: Prepare the sauce by mixing cornflour and soy sauce in a bowl until lump-free. Add oyster sauce, Chinese cooking wine, sesame oil, white pepper, and water. Stir well to combine.
- Step 3: Trim the ends off the choy sum and cut into 7 cm (3″) pieces, separating the stems from the leaves. Peel and cut the carrot into 3 cm (1.3″) pieces, then slice thinly. Slice mushrooms and rinse the bean sprouts.
- Step 4: Heat vegetable oil in a wok or large skillet over high heat. Add garlic and stir quickly, then add onion. Cook for about 1 minute, stirring constantly, until the onion begins to wilt.
- Step 5: Add the chicken and cook for 1 minute until the surface turns from pink to white.
- Step 6: Add choy sum stems, carrot, and mushrooms. Stir fry for 1 minute until slightly tender but still crisp.
- Step 7: Add choy sum leaves, bean sprouts, and the prepared sauce. Stir fry for 1 to 2 minutes until the sauce thickens to a syrupy consistency and vegetables remain tender-crisp.
- Step 8: Serve immediately with steamed rice or cauliflower rice for a low-carb option.
Tips & Variations
- For extra tenderness, velvet the chicken with baking soda, but don’t leave it more than 30 minutes to avoid mushiness.
- Feel free to swap choy sum for bok choy, baby spinach, or kale depending on availability and preference.
- Shiitake mushrooms give an authentic flavor, but button or cremini mushrooms work well too.
- Adjust the amount of oyster sauce and soy sauce to taste for a saltier or milder sauce.
- Add a pinch of chili flakes or fresh chili for a spicy kick.
Storage
Store any leftover chop suey in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove or in the microwave to avoid overcooking the vegetables. Adding a splash of water when reheating can help maintain the sauce consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other proteins instead of chicken?
Yes, you can substitute chicken with beef, pork, shrimp, or tofu. Cooking times will vary slightly depending on the protein used.
What can I serve with Chop Suey?
Chop Suey goes well with steamed white or brown rice. For a low-carb meal, try serving it over cauliflower rice or alongside noodles.
Print
Chicken Chop Suey Stir Fry Recipe
- Total Time: 32 minutes
- Yield: 2 servings 1x
Description
This classic Chop Suey Chicken Stir Fry combines tender chicken breast with crisp Asian greens and a savory, thickened sauce, delivering a flavorful and quick meal perfect for weeknight dinners. With a silky ‘velveted’ chicken technique and a medley of fresh vegetables, this dish is a delicious, colorful stir-fry showcasing authentic Chinese-inspired flavors.
Ingredients
Scale
Chicken and Marinade
- 180g (6oz) chicken breast, thinly sliced
- 1/2 tsp baking soda / bicarbonate of soda (optional, for velveting)
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce (or all-purpose soy sauce)
- 1 tbsp oyster sauce
- 1 tbsp Chinese cooking wine (or mirin)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black pepper)
- 3/4 cup (185 ml) water
Vegetables and Aromatics
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic cloves, finely chopped
- 1/2 onion, sliced (white, brown, or yellow)
- 5–6 stems choy sum (or other Asian greens)
- 1 medium carrot
- 1/2 cup sliced mushrooms (shiitake preferred, or any variety)
- 1 cup bean sprouts
Instructions
- Velvet the Chicken (Optional):
Place the thinly sliced chicken breast in a bowl and sprinkle 1/2 tsp baking soda over it. Use your fingers to mix gently and coat the chicken evenly. Let it sit for 20 minutes but no longer than 30 minutes to avoid overly tender meat. Rinse the chicken thoroughly under cold water to remove excess baking soda and pat dry with paper towels. - Prepare the Sauce:
In a small bowl, combine 1 tbsp cornflour with 1 1/2 tbsp light soy sauce, mixing until smooth without lumps. Add the oyster sauce, Chinese cooking wine, sesame oil (if using), white pepper, and water. Stir everything together until well incorporated and set aside. - Prepare Vegetables:
Trim the ends off the choy sum and cut into 7 cm (3 inch) pieces, separating stems from leaves. Peel the carrot and cut into 3 cm (1.3 inch) pieces, then slice those pieces thinly. Slice mushrooms and rinse bean sprouts; slice half an onion. - Heat the Wok and Start Stir Frying:
Heat 1 1/2 tbsp vegetable oil in a wok or a large skillet over high heat. Add the finely chopped garlic and stir quickly to release its aroma without burning. - Sauté Onions:
Add the sliced onion to the wok and cook for about 1 minute while continuously stirring until the onions start to wilt and become translucent. - Cook the Chicken:
Add the prepared chicken slices to the wok. Stir fry for 1 minute until the chicken’s surface turns from pink to white, ensuring it is partially cooked through. - Add Vegetables to the Wok:
Add the choy sum stems, thinly sliced carrot, and mushrooms. Stir fry for 1 minute to begin cooking the vegetables while maintaining their crunch. - Finish with Greens, Bean Sprouts, and Sauce:
Add the choy sum leaves, bean sprouts, and pre-mixed sauce to the wok. Stir fry for an additional 1 to 2 minutes until the sauce thickens to a glossy, syrupy consistency. The vegetables should be tender yet crisp, not soggy. - Serve:
Remove from heat and serve immediately with steamed rice. For a low-carb or low-calorie option, serve with cauliflower rice.
Notes
- Velveting chicken with baking soda tenderizes it but is optional.
- Oyster sauce adds a rich umami flavor; substitute with vegetarian oyster sauce for a vegetarian version.
- Choy sum may be substituted with other Asian greens such as bok choy or gai lan.
- Use light soy sauce to avoid overpowering saltiness; adjust seasoning accordingly.
- Maintain high heat during stir frying to preserve the crispness of the vegetables.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: chop suey, chicken stir fry, Chinese stir fry, quick chicken dinner, Asian greens, healthy stir fry
