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
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
- 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.
