Craving a quick, delicious dinner that's both healthy and satisfying?
Get ready to discover the magic of chicken stir fry chop suey, a customizable recipe that comes together faster than you can say "takeout."
Prepare for a symphony of flavors and textures that will transform your weeknight meals.
Ingredients Breakdown
Okay, let's explore into what you'll need to make this awesome Chicken Stir Fry Chop Suey! First, you're gonna need 180g of thinly sliced chicken breast, and a cheeky 1/2 tsp of baking soda if you're feelin' fancy. Using a marinade of soy sauce and sesame oil, as with Asian Marinated Chicken, will elevate your dish.
Next up: the sauce! Grab 1 tbsp of cornflour, 1 1/2 tbsp of light soy sauce, 1 tbsp of oyster sauce, and another tbsp of Chinese cooking wine—or Mirin, if you're struggling. Don't forget 1/2 tsp of sesame oil if you want it—and a dash of white pepper. Oh, and 3/4 cup of water!
For the stir fry itself, snag 1 1/2 tbsp of vegetable oil, 2 finely chopped garlic cloves, 1/2 sliced onion, 5-6 stems of choy sum, 1 medium carrot, 1/2 cup of mushrooms, and a cup of bean sprouts. That's it!
Cooking Instructions
Now that we've gathered all our ingredients, let's get cooking! If you're using baking soda, mix it with the chicken, wait 20-30 minutes, rinse, and pat dry. It's like giving your chicken a spa day!
Next, prep the sauce. Combine the cornflour and soy sauce, make sure there are no lumps, then whisk in the rest of the sauce ingredients. Given how quickly the dish comes together, this stir-fry rivals even the easiest weeknight meals. Set aside. Chop your choy sum into 3-inch pieces, separating the stems from the leaves. Peel and thinly slice your carrot.
Time to stir-fry! Heat oil in a wok over high heat, add garlic and onion, and cook for about a minute, until it perfumes. Add your chicken and cook for a minute, until it turns opaque. Then, toss in the choy sum stems, carrot, and mushrooms – stir-fry for another minute. Finally, add choy sum leaves, bean sprouts, and your prepared sauce. Stir-fry until the sauce thickens, about 1-2 minutes.
Serve immediately with rice.
Recipe Notes
Now, let's talk recipe notes – the cheat sheet for cooking success! First, chicken: for ultra-tender pieces like restaurants use, try "velveting". If you're using chicken thigh, skip it – it's juicy enough.
Speaking of sauce, have you met Charlie? He's my all-purpose stir-fry sauce! If you use him, swap the regular sauce with 4 tablespoons of Charlie, ¾ teaspoon of cornflour and ¾ cup of water.
Light soy sauce keeps it clear-ish, but regular works too. Dark soy? Go easy – 1 tablespoon max, or it'll be super dark. Veggie friends: use vegetarian oyster sauce.
Chinese cooking wine is essential; it's what Chinese restaurants use. If you don't have it, dry sherry, Mirin, or sake does the trick! No booze? Use chicken broth.
Don't bother marinating the sliced chicken – there's plenty of sauce. These nutrition facts are for 2 servings and excludes rice. It's a meal in itself!
Short Recipe Version
Prep time: 15 mins
Cook time: 20 mins
Serving size: 4
Ingredients:
1 lb chicken breast, cubed
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
1 onion, sliced
1 cup mixed vegetables (broccoli, carrots, peppers)
1/2 cup chicken broth
2 tbsp oyster sauce
1 tsp sesame oil
Instructions:
- Marinate chicken with soy sauce and cornstarch for 10 minutes.
- Heat oil in a wok or large pan over medium-high heat.
- Stir-fry chicken until cooked through.
- Add onion and mixed vegetables; stir-fry for 3-5 minutes.
- Combine chicken broth, oyster sauce, and sesame oil; pour over chicken and vegetables.
- Stir well until sauce thickens.
- Serve over rice or noodles.
Nutrition (per serving, estimated):
Calories: 350
Protein: 35g
Fat: 15g
Carbohydrates: 20g