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Chop Suey – Chicken Stir Fry

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A quick and flavorful chicken stir fry with bright veggies and a savory sauce, perfect for busy weeknights.

Ingredients

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  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
  • 3 tbsp low-sodium soy sauce, divided
  • 1 tbsp oyster sauce
  • 1/2 cup chicken broth (low-sodium)
  • 2 tsp cornstarch, divided
  • 1 tsp sugar or honey
  • 1 tsp rice vinegar or lemon juice
  • 1 tsp sesame oil, plus more to finish
  • 2 tbsp neutral oil (canola, vegetable, or peanut)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced (optional but nice)
  • 1 small onion, sliced
  • 2 celery stalks, sliced on a bias
  • 1 large carrot, thinly sliced or matchsticks
  • 1 bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 2 cups shredded cabbage or bok choy
  • 1 cup bean sprouts
  • 1 cup snow peas (optional)
  • 2 green onions, sliced
  • Salt and pepper, to taste
  • Cooked rice or noodles, for serving

Instructions

  1. Prep the chicken and veggies. Slice chicken thin. Cut all veggies so they cook fast and evenly.
  2. Make the sauce. In a bowl, whisk broth, 2 tbsp soy sauce, oyster sauce, sugar, vinegar, 1 tsp cornstarch, and sesame oil.
  3. Marinate the chicken. Toss chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Set aside while you heat the pan.
  4. Sear the chicken. Heat 1 tbsp oil in a large skillet or wok over high heat. Stir-fry chicken in a single layer 2–3 minutes until just cooked. Remove to a plate.
  5. Stir-fry aromatics and firm veg. Add 1 tbsp oil, then garlic and ginger (30 seconds). Add onion, celery, carrot, mushrooms, and bell pepper. Cook 3–4 minutes, stirring often.
  6. Add greens and sauce. Add cabbage and snow peas. Pour in the sauce. Cook over high heat 2–3 minutes until the sauce bubbles and slightly thickens and veggies are crisp-tender. Return chicken and toss. Chicken should be hot and cooked through (165°F/74°C).
  7. Finish and serve. Fold in bean sprouts and most green onions (30–60 seconds). Taste and adjust salt or pepper. Finish with a few drops of sesame oil. Serve hot over rice or noodles and top with the rest of the green onions.

Notes

For gluten-free, use tamari or certified gluten-free soy and oyster sauce. Skip added salt for low-sodium.

Nutrition

Find it online: https://recipesunfolded.com/chop-suey-chicken-stir-fry/

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