Name: Chop Suey – Chicken Stir Fry Recipe
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Cuisine: Chinese
Ingredients: 180g (6oz) chicken breast, thinly sliced; 1/2 tsp baking soda/bi-carb (optional, see Note 1); 1 tbsp cornflour/corn starch; 1 1/2 tbsp light soy sauce (or all-purpose soy, see Note 3); 1 tbsp oyster sauce (see Note 4); 1 tbsp Chinese cooking wine or Mirin (see Note 5); 1/2 tsp sesame oil (optional); Dash of white pepper (or black pepper); 3/4 cup (185 ml) water; 1 1/2 tbsp vegetable oil (or other cooking oil); 2 garlic cloves, finely chopped; 1/2 onion, sliced (white, brown, or yellow); 5 – 6 stems choy sum (or other Asian greens); 1 medium carrot; 1/2 cup sliced mushrooms (shiitake preferred, any variety acceptable); 1 cup bean sprouts

Ingredients

180g (6oz) chicken breast, thinly sliced

1/2 tsp baking soda / bi-carb (optional)

1 tbsp cornflour / corn starch

1 1/2 tbsp light soy sauce (or all-purpose soy)

1 tbsp oyster sauce

1 tbsp Chinese cooking wine (or mirin)

1/2 tsp sesame oil (optional)

Dash of white pepper (or black)

3/4 cup (185 ml) water

1 1/2 tbsp vegetable oil (or other cooking oil)

2 garlic cloves, finely chopped

1/2 onion, sliced (white, brown, or yellow)

5-6 stems choy sum (or other Asian greens)

1 medium carrot

1/2 cup sliced mushrooms (shiitake is traditional, but any will do)

1 cup bean sprouts

Instructions

Step 1: To “velvet” the chicken (optional), place the chicken slices in a bowl and sprinkle with baking soda. Mix with your fingers and set aside for 20 minutes, but no longer than 30 minutes to avoid over-tenderizing. Rinse well and pat dry with paper towels.

Step 2: Prepare the sauce by mixing cornflour and soy sauce in a bowl until smooth and lump-free. Then add oyster sauce, Chinese cooking wine, sesame oil, white pepper, and water. Stir to combine.

Step 3: Trim the ends off the choy sum, then cut into 7cm (3″) pieces. Separate the stems from the leaves. Peel the carrot and cut into 3cm (1.3″) pieces, then slice these thinly.

Step 4: Heat vegetable oil in a wok or large skillet over high heat. Add garlic and stir quickly, then add onion. Cook for 1 minute, stirring constantly until the onion starts to wilt.

Step 5: Add the chicken and cook for 1 minute until the surface changes from pink to white.

Step 6: Add the choy sum stems, carrot, and mushrooms. Stir-fry for 1 minute.

Step 7: Add the choy sum leaves, bean sprouts, and the prepared sauce. Stir-fry for 1 to 2 minutes until the sauce thickens to a syrupy consistency. The vegetables should remain tender-crisp, not soggy.

Step 8: Serve immediately with steamed rice. For a low-carb or lower-calorie option, try serving with cauliflower rice.

Tips & Variations

Velveting the chicken with baking soda helps it stay tender and juicy during cooking.

Feel free to substitute choy sum with bok choy, Chinese broccoli, or spinach for different flavors and textures.

Add a splash of chili sauce or fresh chili for a spicy kick.

For extra protein, toss in some cooked shrimp or tofu along with the chicken.

FAQs

Can I use other meats instead of chicken?

Yes, pork, beef, or shrimp can be used as a substitute. Adjust cooking times accordingly to ensure they are cooked through but remain tender.

What if I don’t have Chinese cooking wine?

Mirin or dry sherry can be used as alternatives. If you prefer to avoid alcohol, substitute with a bit of chicken broth and a splash of rice vinegar for some acidity.