Description
This Chicken Chop Suey recipe is a quick and flavorful stir-fry dish combining tender chicken breast with fresh vegetables and a savory sauce. Perfect for a weeknight dinner, it features a balance of textures and a rich, umami-packed sauce made from soy and oyster sauces, enhanced with sesame oil and fresh aromatics.
Ingredients
Scale
For The Chicken:
- 6 oz chicken breast, cubed or sliced
- ½ tablespoon cornstarch
- 1 pinch salt
- ½ tablespoon lemon juice
- 1 tablespoon vegetable oil plus extra for cooking
For The Sauce:
- 1 ½ tablespoons light soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper
- 4 tablespoons water
For The Vegetables:
- ½ onion, sliced
- 2 garlic cloves, sliced
- 1 small carrot, thinly sliced
- 1 cup cabbage leaves, chopped
- 1 handful bean sprouts
- 2 tablespoons green onions, sliced
Instructions
- Marinate the Chicken: In a medium bowl, combine the cubed chicken breast with cornstarch, a pinch of salt, lemon juice, and 1 tablespoon of vegetable oil. Mix well to coat the chicken evenly and set aside to marinate for at least 30 minutes to enhance flavor and juiciness.
- Prepare the Sauce: In another medium bowl, mix together light soy sauce, oyster sauce, sesame oil, cornstarch, ground black pepper, and water until the cornstarch is fully dissolved. This will form the thickening base for the stir-fry.
- Cook the Chicken: Heat a wok or large skillet over medium heat and add a drizzle of vegetable oil. Add the marinated chicken and cook for about 3 minutes, stirring occasionally, until the chicken is gently browned but not overcooked. Remove from the skillet and set aside.
- Sauté the Vegetables: Add a little more oil to the skillet if needed. Add sliced onions and garlic first, cooking for about 1 minute until fragrant. Then add the sliced carrots and chopped cabbage leaves, sautéing for another minute until vegetables are tender but still crisp.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet along with the bean sprouts. Stir and cook together for about 30 seconds to combine flavors.
- Add the Sauce: Stir the prepared sauce again to ensure the cornstarch is well mixed. Pour the sauce over the chicken and vegetables in the skillet. Stir continuously until the sauce thickens and evenly coats all ingredients. Remove from heat immediately to prevent overcooking.
- Garnish and Serve: Sprinkle the sliced green onions on top. Serve the Chicken Chop Suey hot, optionally garnished with sesame seeds and accompanied by steamed rice.
Notes
- Use fresh vegetables for the best flavor and texture; frozen vegetables tend to lack crispness.
- Marinate the chicken for at least 30 minutes to keep it juicy and flavorful during cooking.
- Do not overcook the vegetables to maintain their nutrients and crispiness; cook until just tender.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
