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
Scale
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.
