Description
Discover how to make Chicken Chop Suey, a classic Chinese-American stir-fry dish loaded with tender chicken, fresh vegetables, and a savory sauce. Perfect for weeknight dinners!
Ingredients
Ingredients List
Here’s everything you need to make Chicken Chop Suey. Feel free to adjust the quantities based on your preferences or the number of servings you need.
For the Chicken Chop Suey:
- 1 lb (450g) chicken thighs or breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 small onion, sliced
- 1 bell pepper (any color), sliced into strips
- 2 stalks celery, sliced diagonally
- 1 cup bean sprouts
- 1 carrot, thinly sliced into rounds or matchsticks
- 1 cup mushrooms, sliced (optional)
- 1/2 cup chicken broth or water
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening)
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth or water
- 1 teaspoon sesame oil (optional)
Garnishes (Optional):
- Green onions, sliced
- Sesame seeds
- Fresh cilantro
Instructions
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine the sliced chicken with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1 teaspoon of cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes while you prepare the vegetables.
2. Prepare the Vegetables
While the chicken is marinating, slice the onion, bell pepper, celery, and carrot. If using mushrooms, slice them as well. Measure out the bean sprouts and set all the vegetables aside.
3. Make the Sauce
In a small mixing bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of sugar, 1/2 cup of chicken broth or water, and 1 teaspoon of sesame oil (if using). Set the sauce aside.
4. Stir-Fry the Chicken
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Once the oil is hot, add the marinated chicken in a single layer. Stir-fry the chicken for 3-4 minutes, or until it is just cooked through and no longer pink in the center. Remove the chicken from the wok and set it aside.
5. Stir-Fry the Vegetables
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onions, bell peppers, celery, carrots, and mushrooms (if using). Stir-fry the vegetables over high heat for 4-5 minutes, or until they are tender-crisp.
6. Combine and Cook
Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to combine. Bring the mixture to a simmer.
7. Thicken the Sauce
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Gradually stir the slurry into the simmering chicken and vegetables, allowing the sauce to thicken. Cook for an additional 1-2 minutes until the sauce has thickened and everything is well-coated.
8. Serve and Garnish
Remove the Chicken Chop Suey from the heat and transfer it to a serving dish. Garnish with sliced green onions, sesame seeds, or fresh cilantro if desired. Serve hot with steamed rice, fried rice, or noodles.
Notes
Notes on Freezing and Thawing
- Freezing Tips: When freezing Chicken Chop Suey, keep in mind that some vegetables (like bean sprouts) may lose their crispness after thawing. If this is a concern, you can add fresh vegetables to the dish after reheating.
- Thawing: To thaw frozen Chicken Chop Suey, transfer it from the freezer to the refrigerator the night before you plan to eat it. Once thawed, reheat it on the stovetop or in the microwave as described above.