Description
This Irresistible Chicken Chop Suey Stir Fry combines tender chicken breast with fresh Asian greens and a savory soy-based sauce, all cooked quickly in a wok. Perfect for a flavorful, healthy meal ready in just 30 minutes, this dish is a delicious introduction to classic Chinese stir-fry techniques.
Ingredients
Scale
Chicken and Marinade
- 500 grams Chicken Breast (can be tenderized with baking soda)
- 1 teaspoon Baking Soda (use for tenderizing chicken)
- 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
- 2 cloves Garlic (minced)
- 1 medium Onion (chopped)
- 200 grams Choy Sum or 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)
- Black or White Pepper to taste (season as preferred)
Instructions
- Preparation: Sprinkle the chicken breast with baking soda and let it rest for 20-30 minutes. This step helps tenderize the chicken. After resting, rinse the chicken thoroughly and pat it dry with paper towels.
- Make the Sauce: In a bowl, combine cornflour and light soy sauce, stirring until lump-free. Add oyster sauce, Chinese cooking wine, and sesame oil, mixing well to create a smooth, flavorful sauce.
- Chop Vegetables: Cut the choy sum, carrots, and mushrooms into bite-sized pieces to ensure even cooking.
- Heat Oil and Sauté Aromatics: Warm vegetable oil in a wok or large frying pan over medium-high heat. Add minced garlic and chopped onion, sautéing quickly until aromatic but not browned.
- Cook Chicken: Add the prepared chicken to the pan and cook until the surface turns white, indicating it is partially cooked through.
- Stir-Fry Tougher Vegetables: Introduce the tougher vegetables first—choy sum stems, carrots, and mushrooms—and stir-fry for about one minute to begin softening them.
- Add Tender Vegetables: Add the choy sum leaves and bean sprouts to the wok, stir-frying just until they start to wilt, preserving their crisp texture.
- Thicken Sauce and Finish: Pour the prepared sauce into the wok. Stir continuously to prevent lumps as the sauce thickens to a glossy, syrup-like consistency, coating all ingredients evenly. Adjust seasoning with black or white pepper to taste.
Notes
- Using baking soda to tenderize chicken is optional but recommended for extra tenderness.
- Vegetarian oyster sauce can be used as a substitute to keep it vegetarian-friendly.
- Chinese cooking wine can be replaced with dry sherry or broth for a non-alcoholic option.
- Feel free to swap choy sum with other Asian greens like bok choy or broccoli according to availability.
- Do not overcook the bean sprouts to maintain their natural crunch.
- Serve hot with steamed rice or noodles for a complete meal.
