Chop Suey - Chicken Stir Fry
User Reviews
4.9
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Prep Time
9 mins
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Cook Time
6 mins
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Total Time
14 mins
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Servings
2 - 3 people
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Calories
298 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese-American Fussion
Chop Suey - Chicken Stir Fry
Description
This recipe optionally begins by velveting chicken with baking soda to achieve an exceptionally tender texture, rinsed and dried before cooking. The sauce combines corn starch and soy sauce, then adds oyster sauce, Chinese cooking wine or mirin, sesame oil (optional), white or black pepper, and water to create a subtle, savory, and slightly thickened coating for the stir fry.
Vegetables are prepared by chopping choy sum into stems and leaves, slicing carrots thinly, and slicing mushrooms. High heat oil quickly sautés garlic and onion until aromatic and slightly softened. Chicken is added briefly until the outside changes color, then firmer vegetables (choy sum stems, carrots, mushrooms) are stirred in. Softer ingredients like choy sum leaves and bean sprouts are added near the end before the sauce, which cooks until it thickens and coats the ingredients evenly.
This Chop Suey is a full meal with sufficient vegetables and chicken, typically served without a side but commonly enjoyed with rice or noodles. Using light soy sauce keeps the sauce color clear. Variations such as substituting oyster sauce or using different vegetables are possible. The dish demonstrates classic Chinese stir-fry techniques focusing on texture and flavors.
Ingredients
Optional Tenderised Chicken (Note 1):
- 180g (6oz ) chicken breast , thinly sliced
- 1/2 tsp baking soda optional, Note 1, or bi-carb
Sauce (or use Charlie, Note 2):
- 1 tbsp corn starch or cornflour
- 1 1/2 tbsp soy sauce or all purpose soy(Note 3, light
- 1 tbsp oyster sauce (Note 4)
- 1 tbsp Chinese cooking wine OR Mirin (Note 5)
- 1/2 tsp sesame oil (optional)
- white pepper or black, dash
- 3/4 cup (185 ml) water
Stir Fry:
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic finely chopped, cloves
- 1/2 onion , sliced (white, brown, yellow)
- 5 - 6 choy sum stems or other Asian greens
- 1 carrot medium
- 1/2 cup mushroom shiitake is authentic, but any will do, sliced
- 1 cup bean sprout
Instructions
"Velvet" Chicken (optional, Note 1)
- Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
Prep Ingredients:
- Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
- Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
- Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
Stir Fry:
- Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
- Add chicken, cook for 1 minute until the surface changes from pink to white.
- Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
- Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
- Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)
Notes
- Velveting chicken with baking soda before cooking helps create an ultra tender texture but is optional, especially if using chicken thigh.
- The suggested Charlie sauce is an all-purpose stir fry sauce that can replace the homemade sauce if preferred.
- Use light soy sauce to keep the sauce color clear; dark soy sauce will make the sauce darker and stronger in flavor.
- Oyster sauce can be substituted with vegetarian oyster sauce for shellfish-free or vegetarian needs.
- Chinese cooking wine is traditional; dry sherry or mirin can be used as substitutes.
- For a non-alcoholic version, replace water in the sauce with chicken broth and skip marinating chicken.
- This recipe yields approximately two generous servings with substantial vegetables and protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 3 people
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 618g | |
| Calories | 298cal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 1112mg | 46% |
| Potassium | 1071mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 12155IU | 243% |
| Vitamin C | 34.3mg | 38% |
| Calcium | 103mg | 10% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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