Description
A classic Chop Suey chicken stir fry featuring tender chicken breast and a medley of fresh Asian vegetables, cooked quickly in a savory oyster and soy sauce blend for a deliciously crisp and flavorful meal.
Ingredients
Scale
Chicken and Marinade
- 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
Vegetables and Cooking
- 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
Instructions
- Velvet Chicken (optional): Place the thinly sliced chicken in a bowl and sprinkle with baking soda. Use your fingers to mix thoroughly, then let it sit for 20 minutes but no longer than 30 to prevent over-tenderizing. Rinse the chicken well and pat dry with paper towels (see video for technique).
- Prepare Sauce: In a small bowl, combine cornflour and light soy sauce. Stir until there are no lumps. Add oyster sauce, Chinese cooking wine, sesame oil (if using), white pepper, and water. Mix well and set aside.
- Prep Vegetables: Trim the ends off the choy sum and cut into 7 cm (3 inch) pieces, separating stems from leaves. Peel the carrot, cut into 3 cm (1.3 inch) pieces, then slice those pieces thinly. Slice mushrooms and prepare bean sprouts.
- Stir Fry Aromatics: Heat vegetable oil in a wok or large skillet over high heat. Add the chopped garlic and stir quickly to release aroma. Add sliced onion and cook for one minute while stirring constantly until the onion begins to wilt.
- Cook Chicken: Add the prepared chicken to the wok and stir-fry for about one minute, until the surface color changes from pink to white.
- Add Vegetables: Add the choy sum stems, carrot slices, and mushrooms. Stir-fry together for one minute.
- Finish Cooking: Add choy sum leaves, bean sprouts, and the prepared sauce mixture. Stir-fry for 1 to 2 minutes, until the sauce thickens into a syrupy consistency. Vegetables should stay tender-crisp, not soggy.
- Serve: Serve the Chop Suey immediately over steamed rice. For a low-carb alternative, try cauliflower rice.
Notes
- Note 1: Velveting chicken with baking soda helps keep the meat tender but should not be left too long to avoid a mushy texture.
- Note 3: Light soy sauce provides a milder flavor suitable for this recipe, but all-purpose soy sauce can be used as a substitute.
- Note 4: Oyster sauce adds depth and a savory richness to the stir fry.
- Note 5: Chinese cooking wine or Mirin adds subtle sweetness and umami; either works well depending on availability.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chop Suey, chicken stir fry, Chinese recipe, quick dinner, Asian vegetables, oyster sauce, healthy stir fry
