Description
This Irresistible Chicken Chop Suey Stir Fry is a flavorful and quick Asian-inspired dish that combines tender chicken breast with fresh vegetables in a savory sauce, ready in just 30 minutes. Perfect for a nutritious weeknight dinner, this recipe uses a blend of soy sauce, oyster sauce, and Chinese cooking wine to create a rich, thickened stir fry bursting with texture and vibrant tastes.
Ingredients
Scale
Chicken Preparation
- 500 grams Chicken Breast (Can be tenderized with baking soda)
- 1 teaspoon Baking Soda (Use for tenderizing chicken)
Sauce
- 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)
- to taste Black/White Pepper (Season to taste)
Instructions
- Preparation: Sprinkle the chicken breast evenly with baking soda and let it rest for 20-30 minutes. After resting, rinse the chicken thoroughly to remove the baking soda and pat dry with paper towels to prepare for cooking.
- Make the Sauce: In a bowl, combine the cornflour and light soy sauce, stirring until the mixture is smooth and lump-free. Add oyster sauce, Chinese cooking wine, and sesame oil to the bowl and mix well to create a flavorful sauce base.
- Chop Vegetables: Chop the choy sum, carrots, and mushrooms into bite-sized pieces to ensure even cooking and ease of eating.
- Heat Oil and Aromatics: Place a wok or large frying pan over medium-high heat and add vegetable oil. Once hot, quickly sauté the minced garlic and chopped onion until fragrant and translucent, which will take about 1-2 minutes.
- Cook Chicken: Add the prepared chicken pieces into the wok and cook, stirring frequently, until the chicken’s surface turns white, indicating it’s partially cooked.
- Add Hard Vegetables: Introduce the tougher vegetables first by adding the choy sum stems, carrots, and mushrooms to the wok. Stir fry these for about 1 minute to start softening them while preserving crunch.
- Add Softer Vegetables: Next, add the choy sum leaves and bean sprouts. Cook briefly, stirring continuously, just until the leaves begin to wilt and the sprouts slightly soften but remain crisp.
- Combine Sauce and Finish Cooking: Pour the pre-mixed sauce into the wok. Stir continuously to evenly coat the ingredients and cook until the sauce thickens to a syrup-like consistency, about 1-2 minutes, ensuring all flavors meld and the stir fry is glossy and delicious.
Notes
- Tenderizing chicken with baking soda helps keep the meat juicy and soft when stir-fried.
- Vegetarian oyster sauce can be used to make this dish vegetarian-friendly by substituting chicken breast with tofu or mushrooms.
- Adjust the amount of vegetable oil and soy sauces according to your taste preference and dietary needs to lower sodium or fat content.
- If you don’t have a wok, a large non-stick skillet or frying pan works well for stir frying.
- Keep vegetables crisp by not overcooking them—stir fry on high heat and cook quickly.
- Use gluten-free soy sauce if you need to make this recipe gluten-free.
