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If you’re craving a dish that’s bursting with vibrant flavors, crisp textures, and can be on your dinner table in no time, you’re in the right place. This Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe takes a classic takeout favorite and transforms it into a fresh, home-cooked marvel you’ll want to make again and again. With tender chicken, colorful veggies, and a luscious, savory sauce, this meal brings warmth and comfort in every bite.
Ingredients You’ll Need
Getting the ingredients for this recipe is a breeze, and each one plays an essential role in making this stir fry stand out. From the tender chicken breast to the crunchy bean sprouts, every component brings its own special touch of texture, flavor, or color to the dish.
- 500 grams Chicken Breast: Make sure it’s fresh and consider tenderizing with baking soda for extra juiciness.
- 1 teaspoon Baking Soda: Perfect for breaking down the chicken’s fibers to keep it super tender.
- 1 tablespoon Cornflour/Cornstarch: This is key to thickening the sauce into that perfect glossy finish.
- 2 tablespoons Light Soy Sauce: Provides a delicate salty depth, feel free to use all-purpose soy sauce if preferred.
- 1 tablespoon Oyster Sauce: Adds richness and umami; vegetarian oyster sauce works wonderfully too.
- 1 tablespoon Chinese Cooking Wine (Mirin): A splash enhances complexity, but dry sherry or broth are great non-alcoholic alternatives.
- 1 teaspoon Sesame Oil (Optional): Just a little boost of nuttiness that elevates the whole dish.
- 2 cloves Garlic (Minced): Infuses the stir fry with irresistible aroma and flavor.
- 1 medium Onion (Chopped): Adds sweetness and a mild bite to balance the savory notes.
- 200 grams Choy Sum/Asian Greens: Crunchy and fresh—broccoli or bok choy make excellent substitutes.
- 1 medium Carrot (Chopped): Offers a subtle sweetness and vibrant color.
- 100 grams Mushrooms: Shiitake mushrooms bring a meaty earthiness that complements the chicken perfectly.
- 100 grams Bean Sprouts: Crisp and refreshing, bringing a light texture contrast.
- 2 tablespoons Vegetable Oil: Any neutral oil will work to get that perfect stir fry sizzle.
- Black/White Pepper (to taste): Seasons it just right, adding a hint of warmth and spice.
How to Make Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe
Step 1: Prepare Your Chicken
Start by sprinkling the chicken breast with baking soda and letting it rest for about 20 to 30 minutes. This simple step ensures your chicken stays tender and juicy after cooking. Remember to rinse the chicken well and pat it dry before moving on to the next step.
Step 2: Mix the Sauce
In a small bowl, whisk together the cornflour and light soy sauce until smooth and lump-free. Then add the oyster sauce, Chinese cooking wine, and sesame oil (if using), stirring everything until it forms a flavorful, glossy sauce base for your stir fry.
Step 3: Chop Your Veggies
Get your chopping board ready and slice the choy sum, carrot, and mushrooms into bite-sized pieces. Having everything prepped before cooking ensures a smooth and efficient stir fry process.
Step 4: Sauté Aromatics and Chicken
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Toss in the minced garlic and chopped onion, stirring quickly until they release their fragrant aroma. Then add the chicken, cooking it until the outside turns white and it’s nearly cooked through.
Step 5: Add the Vegetables
Drop in the tougher veggies first—start with the choy sum stems, carrots, and mushrooms. Stir fry these for about one minute to begin softening them and infuse the pan with their flavors.
Step 6: Finish with Greens and Bean Sprouts
Next, add the choy sum leaves and bean sprouts, cooking just until they start to wilt but remain bright and crisp. This layering keeps the textures vibrant and fresh.
Step 7: Pour in the Sauce and Thicken
Pour your prepared sauce into the wok, stirring continuously. Watch as the sauce thickens into a glossy, syrup-like consistency, coating every delicious piece of chicken and vegetable with luscious flavor.
How to Serve Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe
Garnishes
A sprinkle of chopped spring onions or toasted sesame seeds adds both a pop of color and an extra textural crunch. If you’re feeling adventurous, a dash of chili flakes can bring just the right amount of heat.
Side Dishes
This chicken chop suey shines beautifully with steamed jasmine rice or fluffy white rice, which soaks up the sauce perfectly. For a low-carb option, try it alongside cauliflower rice or simple stir-fried noodles.
Creative Ways to Present
Serve this vibrant stir fry in colorful bowls or over a bed of noodles twirled into neat nests. You can even turn it into a lettuce wrap filling for a fun hand-held option that’s both fresh and satisfying.
Make Ahead and Storage
Storing Leftovers
Store your leftovers in an airtight container in the refrigerator, where they will stay fresh for 3 to 4 days. This makes for a convenient and delightful next-day meal without any compromise on flavor or texture.
Freezing
If you want to keep this Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe longer, freezing is an option. Place cooled portions into freezer-safe containers or bags and freeze for up to 2 months. Just note that textures, especially the veggies, may soften upon thawing.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring frequently to prevent drying out and to warm evenly. You can add a splash of water or broth if the sauce thickens too much during storage.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are juicier and add a rich depth of flavor. Just adjust the cooking time slightly as they may take a bit longer to cook through.
What if I don’t have choy sum? What are good substitutes?
Broccoli, bok choy, or even green beans work wonderfully in this stir fry. These vegetables will provide a similar crunch and freshness that complements the other ingredients.
Is the baking soda really necessary for tenderizing the chicken?
It’s a handy trick to keep your chicken tender, especially for breast meat which can dry out easily. If pressed for time, you can skip it, but the texture might be a bit less delicate.
Can I make this dish vegetarian?
Definitely! Swap chicken for firm tofu or mixed vegetables, and use vegetarian oyster sauce or mushroom sauce for that savory umami punch.
How spicy is this dish?
This recipe is mild by default, making it great for all palates. But feel free to add chili flakes or fresh chili if you prefer a bit of heat in your stir fry.
Final Thoughts
There’s something just so comforting about a vibrant stir fry that comes together quickly and bursts with fresh flavors. I’m confident that once you try this Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe, it will become a favorite in your home rotation. Don’t be surprised if you find yourself craving it again and again—it really is that delicious!
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Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A quick and flavorful Chicken Chop Suey stir fry packed with tender chicken breast, fresh Asian greens, and a savory homemade sauce. This wholesome dish comes together in just 30 minutes, making it a perfect weeknight meal that’s both delicious and nutritious.
Ingredients
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
- 2 tablespoons Vegetable Oil (Any neutral oil works)
- Black/White Pepper to taste (Season to taste)
Instructions
- Preparation: Sprinkle the chicken breast evenly with baking soda. Let it rest for 20-30 minutes, then rinse thoroughly and pat dry with paper towels. This step tenderizes the chicken for a better texture.
- Make the Sauce: In a bowl, combine cornflour and light soy sauce first, mixing until smooth and lump-free. Then add oyster sauce, Chinese cooking wine, and sesame oil. Stir well to create a balanced, flavorful sauce.
- Chop Vegetables: Cut the choy sum, carrot, and mushrooms into bite-sized pieces for uniform cooking. Prepare minced garlic and chopped onion as well.
- Sauté Aromatics: Heat vegetable oil in a wok or frying pan over medium-high heat. Add minced garlic and chopped onion and cook quickly until fragrant and translucent, releasing their aroma.
- Cook Chicken: Add the prepared chicken to the wok and sauté until the surface of the chicken pieces turns white, indicating partial cooking.
- Cook Tough Vegetables: Toss in the choy sum stems, chopped carrots, and mushrooms. Stir-fry these harder vegetables for about 1 minute to start softening them.
- Add Tender Vegetables: Add choy sum leaves and bean sprouts last, cooking just until they begin to wilt to retain their crunch and freshness.
- Add Sauce and Thicken: Pour the prepared sauce evenly into the wok. Stir continuously as the sauce heats and thickens to a syrup-like consistency, coating the chicken and vegetables beautifully.
Notes
- For vegetarian option, substitute oyster sauce with vegetarian oyster sauce and omit chicken, using tofu instead.
- Baking soda tenderizes chicken but ensure to rinse it off thoroughly to avoid an off taste.
- Use high heat and a wok for best stir-fry results with crisp vegetables.
- If you prefer less sauce, reduce oyster sauce and cornflour accordingly.
- Fresh bean sprouts add crunch but can be replaced with snap peas or water chestnuts.
