Description
This Irresistible Chicken Chop Suey Stir Fry is a quick and flavorful Asian-inspired dish that can be prepared in just 30 minutes. Featuring tender chicken breast tossed with vibrant Asian greens, mushrooms, carrots, and bean sprouts, all coated in a savory sauce made with soy, oyster sauce, and a hint of sesame oil. Perfect for a nutritious weeknight dinner that satisfies both taste and health.
Ingredients
Scale
Chicken 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 and Aromatics
- 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 Oil and Seasoning
- 2 tablespoons Vegetable Oil (Any neutral oil works)
- To taste Black/White Pepper (Season to taste)
Instructions
- Preparation: Sprinkle the chicken breast with baking soda and allow it to rest for 20-30 minutes. This step tenderizes the chicken before rinsing it off and patting it dry thoroughly.
- Make the Sauce: In a bowl, combine cornflour and light soy sauce until smooth and lump-free. Stir in oyster sauce, Chinese cooking wine, and sesame oil, mixing well to create the stir-fry sauce.
- Prepare Vegetables: Chop choy sum, carrots, and mushrooms into bite-sized pieces to ensure even cooking and easy eating.
- Sauté Aromatics: Heat vegetable oil in a wok or large frying pan over medium-high heat. Add minced garlic and chopped onion, sautéing quickly until fragrant and aromatic.
- Cook Chicken: Add the prepared chicken to the wok and stir fry until the surface turns white and the chicken is partially cooked.
- Add Tougher Vegetables: Introduce choy sum stems, carrots, and mushrooms. Stir fry these tougher vegetables for about 1 minute to start softening them.
- Add Tender Vegetables: Add choy sum leaves and bean sprouts, cooking just until they begin to wilt, preserving their crispness and color.
- Combine with Sauce: Pour the prepared sauce over the stir fry, continuously stirring until the sauce thickens and develops a glossy, syrup-like consistency that evenly coats the ingredients.
Notes
- Rinsing the baking soda off chicken after tenderizing is essential to avoid off-flavors.
- Vegetarian oyster sauce can be used as a substitute for a meat-free version.
- Use dry sherry or broth if you prefer a non-alcoholic option instead of Chinese cooking wine.
- Substitute choy sum with other Asian greens like bok choy or broccoli if unavailable.
- Ensure vegetables are cut uniformly for even cooking.
- Serve immediately for best texture and flavor.
