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
Scale
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.
