Chop Suey – Chicken Stir Fry Recipe
Introduction
Chop Suey is a classic Chinese-American stir fry featuring tender chicken and crisp vegetables in a savory, flavorful sauce. This quick and easy recipe is perfect for a satisfying weeknight dinner. Enjoy the balance of textures and vibrant colors with every bite.
Ingredients
- 180g (6oz) chicken breast, thinly sliced
- 1/2 tsp baking soda (optional, see note)
- 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 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, but any will do)
- 1 cup bean sprouts
Instructions
- Step 1: Optional “velvet” the chicken by placing it in a bowl and sprinkling baking soda over it. Mix with your fingers and set aside for 20 minutes, but no longer than 30 minutes. Rinse well, then pat dry with paper towels and set aside.
- Step 2: Prepare the sauce by mixing cornflour and soy sauce in a bowl until smooth and lump-free. Add oyster sauce, Chinese cooking wine, sesame oil, white pepper, and water. Stir to combine.
- Step 3: Trim the ends off the choy sum and cut into 7cm (3″) pieces, separating stems from leaves.
- Step 4: Peel the carrot, cut into 3cm (1.3″) pieces, then slice these pieces thinly.
- Step 5: Heat vegetable oil in a wok or large skillet over high heat. Add garlic and stir quickly, then add onion and cook for about 1 minute, stirring constantly until the onion starts to wilt.
- Step 6: Add the chicken and cook for 1 minute until the surface changes from pink to white.
- Step 7: Add choy sum stems, carrot slices, and mushrooms. Stir-fry for 1 minute.
- Step 8: Add choy sum leaves, bean sprouts, and the prepared sauce. Stir-fry for 1 to 2 minutes until the sauce thickens into a syrupy consistency. The vegetables should remain tender but crisp.
- Step 9: Serve immediately with steamed rice or for a low-carb option, try cauliflower rice.
Tips & Variations
- Velveting the chicken with baking soda tenderizes it and improves texture, but it’s optional.
- Substitute choy sum with bok choy, gai lan, or other Asian greens if unavailable.
- Oyster sauce can be replaced with vegetarian mushroom sauce for a meat-free alternative.
- Add bell peppers or snap peas for extra color and crunch.
- Use a high smoke point oil like peanut or canola for best stir-fry results.
Storage
Store leftover chop suey in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep vegetables crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh chicken for the best texture, but if using frozen, thaw completely and pat dry before cooking to avoid excess water in the stir fry.
What can I substitute for Chinese cooking wine?
If you don’t have Chinese cooking wine, mirin or dry sherry makes a good substitute that adds a mild sweetness and depth of flavor to the dish.
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Chop Suey – Chicken Stir Fry Recipe
- Total Time: 28 minutes
- Yield: 2 servings 1x
Description
A classic Chinese-style Chicken Chop Suey stir fry featuring tender chicken breast, fresh Asian greens, and crisp vegetables in a savory soy-based sauce. This quick and flavorful stir fry is perfect for a wholesome weeknight meal.
Ingredients
Scale
Chicken & Marinade
- 180g (6oz) chicken breast, thinly sliced
- 1/2 tsp baking soda / bi-carb (optional, to tenderize chicken)
- 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 pepper)
- 3/4 cup (185 ml) water
Vegetables & Aromatics
- 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 works)
- 1 cup bean sprouts
Instructions
- Velvet Chicken (Optional): Place the thinly sliced chicken breast in a bowl and sprinkle over 1/2 tsp of baking soda. Mix with your fingers to coat evenly. Set aside for 20 minutes but no longer than 30 as it can become too tender. Rinse the chicken thoroughly to remove baking soda, then pat dry with paper towels.
- Prepare Sauce: In a small bowl, combine 1 tbsp cornflour and 1 1/2 tbsp light soy sauce. Stir to make a lump-free slurry. Add 1 tbsp oyster sauce, 1 tbsp Chinese Cooking Wine or Mirin, 1/2 tsp sesame oil (optional), a dash of white pepper, and 3/4 cup water. Mix well and set aside.
- Prepare Vegetables: Trim the ends off the choy sum and cut into approximately 7cm (3 inch) pieces, separating stems from leaves. Peel the carrot and cut into 3cm (1.3 inch) pieces, then slice those pieces thinly. Slice mushrooms if not already sliced. Slice the onion and finely chop the garlic.
- Heat Pan and Aromatics: Heat 1 1/2 tbsp vegetable oil in a wok or large skillet over high heat. Add the chopped garlic and stir quickly to release aroma without burning. Add sliced onion and stir constantly for about 1 minute until it starts to wilt.
- Cook Chicken: Add the prepared chicken pieces to the wok. Stir-fry for 1 minute until the surface turns from pink to white, ensuring the chicken is partially cooked through.
- Add Vegetables: Add the choy sum stems, carrot slices, and mushrooms to the wok. Stir fry everything together for 1 minute to begin softening the vegetables while keeping their crunch.
- Finish Cooking: Add choy sum leaves, bean sprouts, and the prepared sauce mixture to the wok. Stir fry for 1 to 2 minutes until the sauce thickens into a syrupy glaze that coats the ingredients. The vegetables should be tender but still crisp, not soggy.
- Serve: Remove from heat and serve immediately with steamed white rice or for a low-carb option, serve with cauliflower rice.
Notes
- Baking soda is used to ‘velvet’ the chicken, tenderizing it, but is optional.
- Rinse chicken thoroughly after marinating with baking soda to avoid off flavors.
- Light soy sauce is preferred for this recipe; all-purpose soy sauce can be used with a small flavor difference.
- Oyster sauce adds depth of umami; substitute with vegetarian oyster sauce for a vegetarian adaptation.
- Chinese cooking wine or mirin adds subtle sweetness and complexity.
- High heat stir-frying in a wok or skillet is essential for best texture and flavor.
- Do not overcook vegetables; they should remain crisp and vibrant.
- Serve immediately to enjoy optimal texture.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chicken Chop Suey, Chinese Stir Fry, Chicken Stir Fry, Asian Chicken Recipe, Quick Dinner, Chop Suey Recipe
