There is something truly magical about bringing together tender chicken, crisp vegetables, and a luscious savory sauce in one vibrant dish. The Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe is a wonderful way to whip up a wholesome, crave-worthy meal that bursts with texture and flavor. Whether you’re after a quick dinner or something to impress guests, this recipe covers it all without demanding hours in the kitchen. Prepare for a fuss-free experience that results in a dish full of bold tastes and colorful freshness, ready in no time!
Ingredients You’ll Need
Gathering these simple yet essential ingredients ensures your stir fry not only tastes phenomenal but also carries a beautiful balance of textures and colors. Each item plays its part, creating a harmony of flavors that makes this dish truly unforgettable.
- 500 grams Chicken Breast: Tenderized with baking soda, this is your juicy protein star.
- 1 teaspoon Baking Soda: Key to making your chicken irresistibly tender and succulent.
- 1 tablespoon Cornflour/Cornstarch: Vital for giving your sauce that perfect silky thickness.
- 2 tablespoons Light Soy Sauce: Adds a salty umami kick balancing all flavors.
- 1 tablespoon Oyster Sauce: Brings a rich, savory depth – vegetarian versions work beautifully too.
- 1 tablespoon Chinese Cooking Wine (or Mirin): Introduces subtle complexity; opt for dry sherry or broth for an alcohol-free twist.
- 1 teaspoon Sesame Oil: Optional, but a little drizzle infuses a wonderful toasted aroma.
- 2 cloves Garlic (Minced): Aromatic foundation that brightens every bite.
- 1 medium Onion (Chopped): Adds sweetness and body to the stir fry.
- 200 grams Choy Sum/Asian Greens: Provides crunch and vibrant green freshness; broccoli or bok choy are great substitutes.
- 1 medium Carrot (Chopped): Adds natural sweetness and pops of color.
- 100 grams Mushrooms (Shiitake preferred): Earthy flavor that pairs perfectly with chicken.
- 100 grams Bean Sprouts: Crisp and refreshing, these bring a wonderful lightness.
- 2 tablespoons Vegetable Oil: A neutral base for sautéing all those delicious ingredients.
- To taste Black/White Pepper: Personalized seasoning to bring a bit of warmth and spice.
How to Make Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe
Step 1: Tenderize and Prepare the Chicken
Start by sprinkling the chicken breast evenly with baking soda. This extra step might seem small, but it’s the secret behind chicken that feels almost buttery-soft in every mouthful. Let it rest for 20 to 30 minutes, then rinse off and pat dry. This process sets the stage for a perfectly tender texture that will take your stir fry to the next level.
Step 2: Mix the Flavor-Packed Sauce
While the chicken is resting, combine the cornflour and light soy sauce in a bowl. Whisk until completely smooth and lump-free — this creates a wonderful base for your sauce. Then stir in the oyster sauce, Chinese cooking wine, and optional sesame oil, blending to form a rich, glossy mix that will coat the chicken and vegetables beautifully.
Step 3: Chop Vegetables to Perfection
Take a moment to prepare your greens, carrots, and mushrooms by chopping them into bite-sized pieces. This not only helps them cook evenly but keeps each forkful balanced with flavor and crunch. Choosing fresh, high-quality veggies here really amps up the dish’s vibrancy and nutritional value.
Step 4: Sauté Aromatics and Chicken
Heat your vegetable oil in a wok or large frying pan on medium-high heat. Toss in the minced garlic and chopped onions and stir until their aroma fills the kitchen—a delicious invitation to what’s coming next. Add the chicken pieces and cook, stirring often, until the edges turn white, indicating that they’re starting to cook through without drying out.
Step 5: Add Vegetables and Stir Fry
Begin by adding the tougher veggies first—choy sum stems, carrots, and mushrooms—since they take a bit longer to soften. Quickly stir fry these for around one minute to keep them crisp-tender. Then add the leafy choy sum parts and bean sprouts. These will only need a brief toss to just begin wilting, bringing that light, fresh balance to the dish.
Step 6: Combine Sauce and Finish Cooking
Pour your prepared sauce over the hot ingredients in the wok. Keep stirring continuously to allow the sauce to thicken into a syrupy glaze that coats every piece of chicken and vegetable. The moment it looks glossy and slightly sticky, you know your Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe is ready to be enjoyed.
How to Serve Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe
Garnishes
Consider sprinkling freshly chopped spring onions or toasted sesame seeds over your stir fry for an extra burst of flavor and texture. A wedge of lime on the side can add a zesty brightness that complements the savory sauce beautifully.
Side Dishes
This dish shines wonderfully alongside steamed jasmine rice or fluffy brown rice, which soak up all the delicious sauce. For a lighter touch, pair it with simple stir-fried noodles or even lettuce cups to turn it into a handheld delight.
Creative Ways to Present
Serve your chop suey in charming ceramic bowls or colorful plates to elevate the experience. For a festive gathering, consider portioning it into lettuce wraps or crunchy fried wonton cups for an impressive appetizer. No matter how you present it, its vibrant colors and tempting aroma will never fail to impress.
Make Ahead and Storage
Storing Leftovers
Allow your stir fry to cool completely before transferring it to an airtight container. Stored in the fridge, it will keep fresh for up to 2 days, making it an excellent option for a quick lunch or second dinner.
Freezing
If you want to stretch this meal even further, it freezes nicely. Portion into freezer-safe containers and store for up to a month. Just note that some vegetables might become softer upon thawing, but the flavors will remain delicious.
Reheating
For reheating, use a pan over medium heat for best results to retain texture and avoid sogginess. Stir frequently until warmed through. Alternatively, a quick zap in the microwave works fine when you’re pressed for time, but try to do it in short bursts to keep everything tasty.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are juicier and can add a deeper flavor to your dish. Just adjust cooking time slightly as thighs may take a little longer to cook through.
What can I do if I don’t have Chinese cooking wine?
No worries. You can substitute with dry sherry, sake, or even a mild broth for a non-alcoholic option. Each will bring its own subtle character to your sauce.
Is it possible to make this recipe vegetarian?
Yes! Simply swap out the chicken for tofu or tempeh, and use vegetarian oyster sauce or mushrooms to maintain that umami punch. Keep the same cooking techniques for equally tasty results.
How spicy is this dish?
This recipe is mild by default but easily customizable. You can add a pinch of chili flakes or fresh sliced chilies while cooking garlic for a kick that suits your palate.
What’s the best way to tenderize chicken quickly?
Sprinkling baking soda over the chicken and letting it rest is a fantastic quick method. It breaks down proteins and locks in moisture, making your chicken tender and juicy in under an hour.
Final Thoughts
If you’re looking for a fast, flavorful dinner that feels like a warm hug on a plate, the Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe is a must-try. It perfectly balances ease, taste, and nutrition with fresh ingredients and a luscious sauce that will leave you wanting seconds. Grab your wok, gather your ingredients, and enjoy making this deliciously satisfying dish at home—you’ll be so glad you did!
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Irresistible Chicken Chop Suey Stir Fry in 30 Minutes! Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
A quick and delicious Chicken Chop Suey Stir Fry featuring tenderized chicken breast and a medley of fresh Asian vegetables, all tossed in a flavorful soy and oyster sauce glaze. Ready in just 30 minutes, this dish combines crispy veggies and succulent chicken for an easy weeknight meal with authentic Chinese-inspired flavors.
Ingredients
Chicken and Marinade
- 500 grams Chicken Breast (tenderized with baking soda)
- 1 teaspoon Baking Soda (for tenderizing chicken)
- 1 tablespoon Cornflour/Cornstarch (for thickening sauce)
- 2 tablespoons Light Soy Sauce (or all-purpose soy sauce)
- 1 tablespoon Oyster Sauce (vegetarian oyster sauce can be used)
- 1 tablespoon Chinese Cooking Wine (or Mirin; dry sherry or broth as non-alcoholic alternative)
- 1 teaspoon Sesame Oil (optional, for flavor enhancement)
Vegetables and Aromatics
- 2 cloves Garlic (minced)
- 1 medium Onion (chopped)
- 200 grams Choy Sum or Asian Greens (broccoli or bok choy can be substituted)
- 1 medium Carrot (chopped)
- 100 grams Mushrooms (preferably Shiitake)
- 100 grams Bean Sprouts (or other crisp veggies)
Others
- 2 tablespoons Vegetable Oil (neutral oil for frying)
- Black or White Pepper (to taste)
Instructions
- Preparation: Sprinkle the chicken breast evenly with baking soda and let it rest for 20 to 30 minutes. After resting, rinse off the baking soda thoroughly and pat the chicken dry with paper towels to remove excess moisture.
- Make the Sauce: In a small bowl, mix the cornflour and light soy sauce until smooth and lump-free. Add oyster sauce, Chinese cooking wine, and sesame oil. Stir well to combine all sauce ingredients uniformly.
- Chop Vegetables: Cut choy sum, carrots, and mushrooms into bite-sized pieces to ensure even cooking and ease of eating.
- Heat the Pan: Warm vegetable oil in a wok or a large frying pan over medium-high heat until hot but not smoking.
- Sauté Aromatics: Add minced garlic and chopped onion to the hot oil. Stir fry quickly until fragrant and onions become translucent, about 1 to 2 minutes.
- Cook the Chicken: Add the prepared chicken pieces to the wok. Stir frequently and cook until the surface turns white and chicken is almost cooked through, approximately 3 to 4 minutes.
- Cook Hard Vegetables: Add choy sum stems, carrots, and mushrooms to the pan. Stir fry these firmer vegetables for about 1 minute to start softening them.
- Add Tender Vegetables: Toss in choy sum leaves and bean sprouts. Stir fry briefly until these leafy greens just begin to wilt, about 30 seconds to 1 minute.
- Add Sauce and Thicken: Pour the prepared sauce mixture into the wok. Stir continuously to coat all ingredients, allowing the sauce to thicken into a glossy, syrup-like consistency, about 1 to 2 minutes.
- Season and Serve: Season with black or white pepper to taste. Mix everything well and serve hot over steamed rice or noodles for a complete meal.
Notes
- Baking soda tenderizes the chicken by breaking down proteins but must be rinsed off to prevent off flavors.
- Vegetarian oyster sauce provides a good alternative for a vegan or vegetarian version.
- If avoiding alcohol, dry sherry or broth can replace Chinese cooking wine.
- For crunchier vegetables, add bean sprouts last and cook briefly.
- This recipe can be easily adapted to other proteins like tofu or shrimp.
- Use a wok or large frying pan for even heat distribution and proper stir-frying technique.
- Control cooking times to retain the crispness of vegetables while ensuring the chicken is fully cooked.
