Chickent Chop Suey Stir Fry Recipe

Introduction

Chop Suey is a quick and flavorful chicken stir fry packed with fresh vegetables and a savory sauce. This easy dish is perfect for weeknight dinners when you want something satisfying yet simple to prepare.

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 is authentic, but any will do)
• 1 cup bean sprouts

Instructions

1. Step 1: “Velvet” the chicken (optional). Place chicken in a bowl, sprinkle over baking soda, and mix with your fingers. Set aside for 20 minutes but no longer than 30 minutes to avoid over-tenderizing. Rinse well and pat dry with paper towels.
2. Step 2: Prepare the sauce by mixing cornflour and soy sauce in a bowl until smooth. Add oyster sauce, cooking wine, sesame oil, white pepper, and water. Stir to combine.
3. Step 3: Trim the ends off the choy sum and cut into 7cm (3″) pieces, separating stems from leaves. Peel and cut the carrot into 3cm (1.3″) pieces, then slice those pieces thinly.
4. Step 4: Heat vegetable oil in a wok or skillet over high heat. Add garlic and stir quickly, then add onion. Cook for about 1 minute until onion starts to wilt, stirring constantly.
5. Step 5: Add the chicken and cook for 1 minute until the surface changes from pink to white.
6. Step 6: Add choy sum stems, carrot slices, and mushrooms. Stir fry for 1 minute.
7. Step 7: Add choy sum leaves, bean sprouts, and the prepared sauce. Stir fry for 1 to 2 minutes until the sauce thickens into a syrup consistency. Vegetables should remain tender and crisp, not soggy.
8. Step 8: Serve immediately with steamed rice or, for a lighter option, cauliflower rice.

Tips & Variations

• For extra tenderness, try the optional baking soda step to velvet the chicken, but do not exceed 30 minutes.
• Substitute choy sum with bok choy, Chinese broccoli, or any Asian leafy green you prefer.
• Add chili flakes or fresh chili if you want a bit of heat.
• Use oyster sauce alternatives for dietary preferences, such as mushroom sauce for vegetarians.
• For more protein variety, try swapping chicken with pork, shrimp, or tofu.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much. Avoid storing for longer to maintain the crispness of the vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the baking soda when preparing the chicken?

Yes, the baking soda step is optional and mainly helps tenderize the chicken. If you prefer a quicker prep or want firmer chicken, you can skip this step without sacrificing much flavor.

What if I don’t have Chinese cooking wine or Mirin?

If you don’t have these, you can substitute with a dry sherry or a splash of rice vinegar mixed with a pinch of sugar. This will mimic the mild sweetness and depth the cooking wine adds.

Chickent Chop Suey Stir Fry Recipe

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★★★★★

4.9 from 68 reviews

This Chop Suey Chicken Stir Fry is a flavorful and vibrant Asian-inspired dish featuring tender chicken breast and crisp vegetables tossed in a savory soy and oyster sauce blend. Perfectly stir-fried for a quick and healthy meal, it combines authentic ingredients like choy sum and shiitake mushrooms with a silky, thickened sauce for a delicious weeknight dinner served best with steamed rice or cauliflower rice for a low-carb option.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 8 minutes
• Total Time: 33 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken Marinade

• 180g (6oz) chicken breast, thinly sliced
• 1/2 tsp baking soda / bi-carb (optional, see Note 1)
• 1 tbsp cornflour / corn starch
• 1 1/2 tbsp light soy sauce (or all purpose soy, see Note 3)
• 1 tbsp Oyster Sauce (see Note 4)
• 1 tbsp Chinese Cooking Wine or Mirin (see Note 5)
• 1/2 tsp sesame oil (optional)
• Dash of white pepper (or black pepper)
• 3/4 cup (185 ml) water

Vegetables & 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 is authentic, any variety will do)
• 1 cup bean sprouts

Instructions

1. Velvet Chicken (optional): Place the thinly sliced chicken breast in a bowl and sprinkle with baking soda. Use your fingers to evenly mix the baking soda into the chicken. Let it sit for 20 minutes, but no longer than 30 minutes to prevent the chicken from becoming too soft. After this, rinse the chicken thoroughly under cold water to remove the baking soda, then pat dry with paper towels. Set aside.
2. Prepare Sauce: In a small bowl, combine the cornflour and light soy sauce and stir well until no lumps remain. Add the oyster sauce, Chinese cooking wine or mirin, sesame oil if using, white pepper, and water. Stir until all ingredients are fully mixed to create the stir fry sauce.
3. Prep Vegetables: Trim the ends off the choy sum and cut the stems and leaves separately into approximately 7cm (3 inch) pieces. Peel and cut the carrot into 3cm (1.3 inch) pieces and then slice those pieces thinly. Slice the mushrooms if not pre-sliced.
4. Heat Oil and Aromatics: Heat the vegetable oil in a wok or large skillet over high heat. Add the finely chopped garlic and stir quickly to release aroma. Add the sliced onion and cook for about 1 minute, stirring constantly until the onion just starts to soften and wilt.
5. Cook Chicken: Add the prepared chicken slices into the wok or skillet. Stir fry for about 1 minute or until the chicken surface changes color from pink to white, indicating it is partially cooked.
6. Add Vegetables: Add the choy sum stems, carrot slices, and mushrooms to the chicken in the wok. Stir fry together for about 1 minute to begin softening the vegetables while retaining their crunch.
7. Finish Stir Fry: Add the choy sum leaves, bean sprouts, and the prepared sauce to the wok. Continue stir frying for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy, thick syrup consistency. The vegetables should remain tender-crisp, not soggy or overcooked.
8. Serve: Serve the hot Chop Suey Chicken Stir Fry immediately with steamed rice or for a low carb option, serve with cauliflower rice for a healthier alternative.

Notes

• Note 1: Velveting the chicken with baking soda is optional but helps make it tender and silky by altering the protein structure. Do not exceed 30 minutes soaking to avoid mushy texture.
• Note 3: Light soy sauce provides a balanced saltiness and color; all-purpose soy sauce is a suitable substitute if you prefer stronger flavor.
• Note 4: Oyster sauce adds umami and depth to the dish. Vegetarian oyster sauce made from mushrooms can be used as an alternative.
• Note 5: Chinese cooking wine adds fragrance and helps tenderize; Mirin is a sweeter Japanese rice wine substitute that also works well.
• For a gluten-free adaptation, use tamari soy sauce and verify oyster sauce is gluten free.
• Maintain high heat during stir frying to achieve the best texture and to keep vegetables crisp.

Keywords: Chop Suey, Chicken Stir Fry, Asian Stir Fry, Chinese Chicken Recipe, Quick Dinner, Healthy Stir Fry