Chicken Chop Suey (with an easy stir-fry sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 mins
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Total Time
13 mins
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Servings
2
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Calories
326 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Chop Suey (with an easy stir-fry sauce)
Description
Chicken Chop Suey is prepared by marinating thin slices of chicken breast in tapioca starch and water, which helps produce a tender texture when quickly stir-fried. A sauce made from light and dark soy sauces, oyster sauce, sesame oil, tapioca starch, salt, white pepper, and water thickens during cooking.
Vegetables such as sliced onion, garlic, carrot, snow peas, baby corn, button mushrooms, and mung bean sprouts are cooked in a hot wok. The chicken is briefly fried until just cooked, then combined with the vegetables before adding the sauce. This method keeps the chicken juicy and the vegetables crisp.
The dish balances textures and flavors, with a glossy sauce binding the components together. It suits a variety of meals and can be served with steamed rice or noodles.
Choosing tapioca starch helps the sauce remain thick even after cooling. Using oyster sauce alternatives can accommodate dietary restrictions. Heating methods vary depending on wok type to avoid sticking or burning.
Ingredients
For the chicken
- 1 piece chicken breast about 180g/6.3oz
- ½ tablespoon tapioca starch or cornstarch
- 1 pinch salt
- 1 tablespoon water
- 1 drop neutral cooking oil generic cooking oil
For the sauce
- 1 tablespoon soy sauce light
- ½ tablespoon dark soy sauce
- 2 tablespoon oyster sauce see note 1
- ½ teaspoon sesame oil
- 1 tablespoon tapioca starch see note 2, or cornstarch
- 1 pinch salt
- ¼ teaspoon ground white pepper
- 4 tablespoon water
For the vegetables
- ½ onion sliced
- 2 cloves garlic sliced
- 1 small carrot thinly sliced
- 1 handful snow pea mangetout, strings removed
- 3 baby corn diagonally sliced
- 3 button mushroom sliced
- 1 handful mung bean sprouts
You also need
- 1½ tablespoon neutral oil divided
Instructions
Marinate the chicken
- Cut chicken breast crosswise into thin slices (about 5mm/0.2inch). Put into a bowl.
- Add tapioca starch (or corn starch) and water. Stir well to evenly coat the chicken.
- Then add a drop of oil and mix well. Set aside.
Mix the sauce
- In a small bowl, mix all the ingredients for the sauce. Set aside.
Cook the chicken
- Heat up a wok over high heat until it smokes (see note 3). Pour in 1 tablespoon of oil.
- Slide in the chicken. Transfer it out as soon as it loses the pinkness (Do not overcook). Set aside.
Combine the dish
- Pour the remaining ½ tablespoon of oil into the wok. Firstly fry onion and garlic over high heat until fragrant.
- Add carrot and fry for 15 seconds or so. Then snow pea and baby corn go in. Stir fry for another 20 seconds.
- Put the chicken back into the wok, along with mushroom and mung bean sprouts. Cook for 30 seconds.
- Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.
- As soon as you see the liquid thickening, transfer everything to a serving dish. Enjoy immediately with plain rice or as a topping for noodles.
Notes
- Vegetarian oyster sauce can replace regular oyster sauce for seafood restrictions.
- Tapioca starch keeps sauce thick when cooled; cornstarch may thin out.
- With carbon steel woks, preheat empty before oiling; with non-stick, add oil before heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 326kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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