Description
This Chop Suey recipe features tender marinated chicken stir-fried with a medley of crisp-tender vegetables in a flavorful savory sauce. Perfectly balanced with soy and oyster sauce, this classic Chinese-American dish is easy to cook on the stovetop and ideal for a satisfying weeknight meal. Serve it hot over steamed rice for a complete and wholesome dinner.
Ingredients
Scale
For the Chicken:
- ½ pound boneless, skinless chicken breast, thinly sliced
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Chop Suey:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 medium bell pepper, sliced into strips
- 2 cups mixed vegetables (carrots, snow peas, broccoli, baby corn), bite-sized
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 1 cup low-sodium or no-sodium chicken broth
- 2 tablespoons cornstarch mixed with 4 tablespoons water
Instructions
- Marinate Chicken: In a bowl, whisk together egg white, cornstarch, and soy sauce until smooth. Add the thinly sliced chicken breast and toss to coat evenly. Marinate in the refrigerator for 30 minutes to allow the flavors to infuse and tenderize the meat.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Add the marinated chicken pieces and cook, stirring occasionally, until the chicken turns opaque and is fully cooked through. Remove the chicken from the skillet and set aside.
- Stir-fry Vegetables: In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add minced garlic and sliced onion, stir-frying until the onion becomes translucent and fragrant. Next, add the bell pepper strips and mixed vegetables and continue stir-frying until they are crisp-tender but still vibrant.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Add low-sodium soy sauce, oyster sauce, sugar, salt, and black pepper. Stir to combine all ingredients evenly. Pour in the chicken broth and bring to a gentle simmer. Gradually stir in the cornstarch slurry, stirring constantly, until the sauce thickens to a glossy consistency.
- Serve: Serve the hot Chop Suey immediately over cooked rice for a comforting and delicious meal.
Notes
- Be sure not to overcook the vegetables to retain their crispness and bright color.
- Marinating the chicken with egg white and cornstarch helps create a velvety texture and seals in moisture.
- You can substitute oyster sauce with vegetarian oyster sauce or mushroom sauce for a vegetarian-friendly version.
- Adjust the soy sauce and seasoning according to your taste preference and dietary requirements.
- Serve with steamed rice or noodles as preferred.
