If you’ve ever craved a dish that’s bursting with vibrant veggies, tender chicken, and saucy goodness all tossed together in a quick, irresistible meal, you’re in for a treat. The Chicken Chop Suey Stir Fry in 30 Minutes Recipe is exactly what you need when time is short but flavor can’t be compromised. It’s a colorful medley of fresh Asian greens, crisp vegetables, and juicy chicken, all coated in a savory sauce that comes together faster than you can say “dinner’s ready!” Whether you’re cooking for your family or impressing friends, this dish strikes the perfect balance between simple and spectacular.
Ingredients You’ll Need
These basic yet essential ingredients come together effortlessly to create a dish with fantastic texture and bold flavors. Each item plays its part, from tenderizing the chicken to giving the sauce that perfect silky finish.
- 500 grams Chicken Breast: Tender and lean, perfect for absorbing the flavors and staying juicy when stir-fried.
- 1 teaspoon Baking Soda: An easy trick to make your chicken extra tender – just a quick rest before rinsing.
- 1 tablespoon Cornflour/Cornstarch: Key for thickening the sauce to that luscious, glossy coating we all love.
- 2 tablespoons Light Soy Sauce: Adds the salty, umami backbone; can be swapped with all-purpose soy sauce.
- 1 tablespoon Oyster Sauce: Brings a rich depth to the stir fry; vegetarian oyster sauce is a wonderful alternative.
- 1 tablespoon Chinese Cooking Wine (or Mirin): Lifts the dish with a subtle sweetness; dry sherry or broth works for non-alcoholic options.
- 1 teaspoon Sesame Oil: Optional but highly recommended for that distinctive nutty aroma that makes the dish pop.
- 2 cloves Garlic: Minced to infuse the oil with its robust flavor right at the start.
- 1 medium Onion: Chopped to add sweetness and texture to the stir fry base.
- 200 grams Choy Sum/Asian Greens: Fresh and vibrant, you can also use broccoli or bok choy as fantastic substitutes.
- 1 medium Carrot: Adds crunch and a pop of color when chopped into bite-sized pieces.
- 100 grams Mushrooms (Shiitake preferred): Earthy flavor and meaty texture that complements the chicken beautifully.
- 100 grams Bean Sprouts: Provides a refreshing crispness; feel free to swap for other crunchy veggies if you like.
- 2 tablespoons Vegetable Oil: Neutral-flavored oil to sear and stir fry without overpowering the ingredients.
- Black/White Pepper to taste: Seasoning to bring it all together with a little heat and aromatic spice.
How to Make Chicken Chop Suey Stir Fry in 30 Minutes Recipe
Step 1: Tenderize and Prep Your Chicken
Start by sprinkling the chicken breast with baking soda and letting it rest for 20 to 30 minutes. This little step ensures your chicken becomes wonderfully tender. Once rested, rinse it thoroughly and pat dry to prepare for cooking.
Step 2: Mix the Sauce
In a bowl, combine cornflour with light soy sauce, stirring well until smooth. Then add oyster sauce, Chinese cooking wine, and sesame oil. This blend will be your sauce’s secret weapon – thick, savory, and packed with flavor.
Step 3: Chop the Vegetables
While the chicken is resting or the sauce is mixing, chop your choy sum, carrot, and mushrooms into bite-sized pieces. Preparing your veggies in advance makes the cooking process swift and seamless.
Step 4: Sauté Aromatics and Chicken
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Toss in the minced garlic and chopped onion, cooking until fragrant and translucent. Then add the chicken, stirring quickly until the surface turns white but is not fully cooked through yet.
Step 5: Stir Fry the Vegetables
Add the tougher veggies first – choy sum stems, carrot, and mushrooms – and stir fry for about a minute. These require a bit more time to soften just right without losing their crunch.
Step 6: Add the More Delicate Veggies
Now toss in the choy sum leaves and bean sprouts. Stir fry briefly, just until they begin to wilt, preserving their fresh, crisp textures that make this dish so delightful.
Step 7: Finish with the Sauce
Pour your prepared sauce into the wok and stir continuously. Watch as it thickens into a beautiful, syrup-like consistency that evenly coats every morsel. This final step guarantees that perfect balance of flavor and texture.
How to Serve Chicken Chop Suey Stir Fry in 30 Minutes Recipe
Garnishes
Sprinkle freshly chopped spring onions or a handful of toasted sesame seeds on top to add an extra layer of flavor and a lovely visual appeal. These simple touches bring a restaurant-worthy finish.
Side Dishes
Serve your Chicken Chop Suey Stir Fry alongside steamed jasmine rice or fluffy white rice to soak up the delicious sauce. For a lighter option, pair it with quinoa or cauliflower rice for a nutritious twist.
Creative Ways to Present
For a fun family-style dinner, serve the stir fry in a large, colorful bowl right at the center of the table. Alternatively, present it over noodles or even stuffed into lettuce wraps for a hand-held delight that’s both tasty and unexpected.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Chop Suey Stir Fry in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or reheated dinners.
Freezing
This stir fry freezes beautifully. Pop your leftovers into a freezer-safe container and freeze for up to 2 months. When you want a quick meal, just thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm your leftovers in a pan over medium heat, stirring often to prevent the sauce from catching. You can also microwave it, but be sure to stir midway for even heat and to keep the veggies crisp.
FAQs
Can I use chicken thighs instead of breast for this recipe?
Absolutely! Chicken thighs will add a bit more juiciness and flavor to the stir fry. Just be sure to cut them into even pieces and adjust the cooking time slightly to ensure they’re cooked through.
What if I don’t have Chinese cooking wine?
If you’re out of Chinese cooking wine, dry sherry or mirin are great substitutes. For a non-alcoholic option, chicken broth or a splash of rice vinegar can work well without sacrificing flavor.
Can I make this dish vegetarian?
Yes! Swap the chicken for firm tofu or extra mushrooms, and use vegetarian oyster sauce for an equally delicious, meat-free version of this stir fry.
Is it necessary to use baking soda to tenderize the chicken?
While not required, baking soda helps tenderize the chicken, giving it a beautifully soft texture. If you’re short on time, you can skip this step but the chicken might be slightly firmer.
How do I keep vegetables crunchy?
To maintain that crisp texture, stir fry veggies at high heat for a short time and add them to the pan in stages, starting with the hardest and ending with delicate greens and sprouts.
Final Thoughts
There’s something incredibly satisfying about mastering a quick, wholesome meal that ticks all the boxes of flavor, freshness, and simplicity. The Chicken Chop Suey Stir Fry in 30 Minutes Recipe is just that kind of dish and perfect for those busy days when you want love and warmth on your plate without hours in the kitchen. Give this recipe a try – I promise it will soon become one of your favorite weekday dinners to share with everyone around your table.
Print
Chicken Chop Suey Stir Fry in 30 Minutes Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Irresistible Chicken Chop Suey Stir Fry is a quick, flavorful Asian-inspired dish that combines tender chicken breast with vibrant vegetables like choy sum, carrots, mushrooms, and bean sprouts. Cooked in under 30 minutes, this stir fry features a delicious savory sauce thickened with cornflour and enhanced by oyster sauce, soy sauce, and a hint of sesame oil. Perfect for a healthy weeknight dinner, it delivers a delightful balance of textures and a burst of umami in every bite.
Ingredients
Meat 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/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
- 2 tablespoons Vegetable Oil (Any neutral oil works)
- Black/White Pepper to taste (Season to taste)
Instructions
- Preparation: Sprinkle the chicken breast evenly with 1 teaspoon of baking soda and let it rest for 20 to 30 minutes to tenderize. Afterwards, rinse the chicken thoroughly under cold water and pat dry with paper towels to remove any excess baking soda.
- Make the Sauce: In a small bowl, combine 1 tablespoon of cornflour with 2 tablespoons light soy sauce, mixing until smooth without lumps. Add 1 tablespoon oyster sauce, 1 tablespoon Chinese cooking wine (or mirin), and 1 teaspoon sesame oil if using. Stir the sauce mixture well to blend all the flavors together.
- Prep the Vegetables: Chop the choy sum, carrot, and mushrooms into bite-sized pieces, ensuring uniformity for even cooking. Mince the garlic and chop the onion to prepare for sautéing.
- Start Cooking Aromatics: Heat 2 tablespoons vegetable oil in a wok or large frying pan over medium-high heat. Quickly sauté the minced garlic and chopped onion until fragrant and translucent, which will take about 1 to 2 minutes.
- Cook the Chicken: Add the prepared chicken breast to the wok. Stir-fry the chicken pieces until their surfaces turn white and are mostly cooked through, which typically takes about 3 to 4 minutes.
- Add Tougher Vegetables: Introduce the carrot pieces, choy sum stems, and mushrooms to the pan. Stir-fry these tougher vegetables together with the chicken for about 1 minute, allowing them to soften slightly while keeping a good crunch.
- Add Leafy and Crisp Vegetables: Add the choy sum leaves and bean sprouts to the wok. Stir-fry briefly just until the leaves begin to wilt and the bean sprouts soften slightly, about 30 seconds to 1 minute.
- Finish with Sauce: Pour the prepared sauce into the wok with the chicken and vegetables. Stir continuously to coat the ingredients evenly and allow the sauce to thicken into a glossy, syrup-like consistency, usually within 1 to 2 minutes.
- Season and Serve: Season the stir fry with black or white pepper according to taste. Give a final toss and serve hot, ideally with steamed rice or noodles.
Notes
- Using baking soda helps tenderize the chicken but make sure to rinse well after resting to avoid any residual taste.
- You can substitute choy sum with broccoli, bok choy, or other Asian greens based on availability.
- Vegetarian oyster sauce is a great alternative for a plant-based version, and mirin can be replaced with dry sherry or broth for a non-alcoholic option.
- Adjust the amount of vegetable oil and seasonings to suit dietary preferences or calorie requirements.
- To enhance flavor, add a splash of toasted sesame oil at the end, if desired.
