If you are craving a vibrant and comforting dish packed with fresh vegetables and tender chicken, this Chop Suey – Chicken Stir Fry Recipe will become your new go-to. It’s a wonderfully balanced medley of colorful veggies, succulent chicken slices, and a savory sauce that brings everything together in perfect harmony. This recipe is quick enough for busy weeknights but impressive enough to share with friends, showcasing a classic Asian-inspired stir fry that bursts with flavor and texture in every bite.
Ingredients You’ll Need
Each ingredient in this Chop Suey – Chicken Stir Fry Recipe is simple but integral. From the succulent chicken breast providing protein to the crunchy mix of veggies delivering freshness and color, every component plays a key role in creating a well-rounded and satisfying dish.
- 180g (6oz) chicken breast, thinly sliced: The lean protein base, tender and juicy when cooked quickly.
- 1/2 tsp baking soda (optional): Helps tenderize the chicken for an even softer texture.
- 1 tbsp cornflour / corn starch: Coats the chicken to create a silky texture and helps thicken the sauce.
- 1 1/2 tbsp light soy sauce: Adds savory umami and saltiness — all-purpose soy sauce works well if preferred.
- 1 tbsp oyster sauce: Gives a rich, slightly sweet depth that elevates the overall flavor.
- 1 tbsp Chinese cooking wine or Mirin: Brings brightness and a subtle complexity to the stir fry.
- 1/2 tsp sesame oil (optional): Adds a toasty fragrance to the dish, enhancing its aroma.
- Dash of white pepper (or black pepper): For gentle heat and peppery notes that balance the sweetness.
- 3/4 cup (185 ml) water: Helps create a luscious sauce that coats every ingredient.
- 1 1/2 tbsp vegetable oil: Perfect for stir-frying with a neutral flavor and high smoke point.
- 2 garlic cloves, finely chopped: Essential for aromatic depth and pungent warmth.
- 1/2 onion, sliced (white, brown or yellow): Adds a hint of sweetness and a bit of crunch.
- 5–6 stems choy sum (or other Asian greens): Introduce vibrant green color and a pleasant crunch.
- 1 medium carrot: Brings sweetness and bright orange color, plus great texture diversity.
- 1/2 cup sliced mushrooms (shiitake preferred): Adds earthiness and an umami-packed bite.
- 1 cup bean sprouts: For fresh, crisp contrast in every mouthful.
How to Make Chop Suey – Chicken Stir Fry Recipe
Step 1: Prep Your Chicken
Begin by slicing the chicken breast thinly against the grain. This helps keep each bite tender. If you choose, sprinkle the chicken with baking soda and let it sit for 5-10 minutes before rinsing it off; this trick is a classic for extra-soft meat. Then toss the chicken with cornflour and a touch of light soy sauce. This coating seals in moisture and ensures the chicken cooks up with a silky finish once stir fried.
Step 2: Chop and Ready Your Vegetables
While the chicken marinates, thinly slice the onion, carrots, mushrooms, and chop the choy sum stems. Rinse the bean sprouts and pat dry. This mix of vegetables provides a variety of textures — from crisp carrots to tender greens, giving your Chop Suey – Chicken Stir Fry Recipe an exciting, fresh feel.
Step 3: Stir Fry the Ingredients
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic first to infuse the oil with aromatic goodness, but be careful not to burn it. Toss in the chicken and stir fry until it’s about 80% cooked through, juicy and slightly golden. Remove the chicken and set aside to keep warm.
Step 4: Cook the Vegetables
Add a bit more oil if needed, and stir fry onions, carrots, and mushrooms until they begin to soften but still retain their crunch. Then add the choy sum and bean sprouts, cooking briefly. Stir in oyster sauce, the remaining soy sauce, Chinese cooking wine, white pepper, and water to create the flavorful sauce. Return the chicken to the pan and toss everything together to coat with the sauce evenly. Finish with a drizzle of sesame oil for that signature nutty aroma, if desired.
How to Serve Chop Suey – Chicken Stir Fry Recipe
Garnishes
Sprinkle some toasted sesame seeds or finely chopped scallions on top for extra visual appeal and texture. A few fresh cilantro leaves add brightness and a pop of color that will make serving this stir fry even more inviting.
Side Dishes
This dish pairs beautifully with steamed jasmine rice or fluffy brown rice, both of which are perfect for soaking up the mouthwatering sauce. If you want to keep things light and fresh, serve alongside a simple cucumber salad for a crisp counterbalance to the savory stir fry.
Creative Ways to Present
Try serving this Chop Suey – Chicken Stir Fry Recipe in individual lettuce wraps for a fun, hands-on meal. Alternatively, pile it over noodles for a fusion twist or use it to stuff warm pita pockets for an easy yet flavorful lunch option.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chop Suey – Chicken Stir Fry Recipe in an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a great option for quick meals later in the week.
Freezing
Because of the fresh vegetables, freezing this stir fry is less ideal, as it can affect the texture of the greens. However, if you must freeze, package it tightly and consume within 1 month. Thaw carefully in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a pan over medium heat to preserve the texture, adding a splash of water or broth if it looks dry. Microwaving works too, but try to avoid overheating to keep the chicken tender and veggies crisp.
FAQs
Can I use other meats instead of chicken?
Absolutely! Pork, beef, or even tofu can be great alternatives in this Chop Suey – Chicken Stir Fry Recipe. Just adjust cooking times accordingly so everything stays tender and flavorful.
What vegetables work best if I don’t have choy sum?
Other Asian greens like bok choy, Chinese broccoli, or even spinach work wonderfully. You can also add bell peppers or snap peas for extra crunch and color.
Is the oyster sauce necessary?
Oyster sauce is key for that classic, slightly sweet and savory depth in this recipe, but if you’re vegetarian or allergic, you can substitute with mushroom sauce or extra soy sauce for a similar umami effect.
How spicy is this dish? Can I make it spicier?
This recipe is mild by default, but you can easily add fresh chili slices, chili oil, or a dash of hot sauce during cooking or at the table for a kick that suits your palate.
Can I prepare this recipe ahead of time?
You can chop the vegetables and marinate the chicken a few hours in advance to save time. However, stir frying is best done fresh to keep that signature crispness and vibrant flavors.
Final Thoughts
There is something genuinely comforting about a well-made Chop Suey – Chicken Stir Fry Recipe. It’s the kind of dish that fills your kitchen with inviting aromas and your plate with colorful, delicious goodness. Whether you’re looking for a quick dinner or a dish to impress, this recipe is approachable and full of flavor. Give it a try and enjoy the wonderful harmony of textures and tastes that only a classic stir fry can provide!
Print
Chop Suey – Chicken Stir Fry Recipe
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Total Time: 15 minutes
- Yield: 2 to 3 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Description
This Chicken Chop Suey is a quick and easy Chinese-style stir-fry featuring tender chicken breast, crisp vegetables, and a savory sauce made with soy, oyster sauce, and Chinese cooking wine. Perfect for a flavorful weeknight dinner, it’s ready in just 15 minutes and packed with vibrant ingredients like choy sum, carrots, mushrooms, and bean sprouts.
Ingredients
Chicken Marinade
- 180g (6oz) chicken breast, thinly sliced
- 1/2 tsp baking soda/bi-carb (optional, see Note 1)
- 1 tbsp cornflour/corn starch
- 1 1/2 tbsp light soy sauce (or all purpose soy, see Note 3)
- 1 tbsp oyster sauce (see Note 4)
- 1 tbsp Chinese cooking wine or Mirin (see Note 5)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black pepper)
Vegetables & Stir-Fry
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic cloves, finely chopped
- 1/2 onion, sliced (white, brown, or yellow)
- 5–6 stems choy sum (or other Asian greens)
- 1 medium carrot, sliced
- 1/2 cup sliced mushrooms (shiitake preferred, but any will do)
- 1 cup bean sprouts
- 3/4 cup (185 ml) water
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken breast with baking soda (if using), cornflour, light soy sauce, oyster sauce, Chinese cooking wine or Mirin, sesame oil, and a dash of white pepper. Mix thoroughly and set aside for at least 5 minutes to allow the flavors to penetrate and the chicken to tenderize.
- Prepare the Vegetables: While the chicken marinates, wash and slice the vegetables: slice the onion and carrot, clean and chop the choy sum, slice the mushrooms, and rinse the bean sprouts. Having everything ready before cooking ensures a smooth stir-fry process.
- Stir-Fry the Ingredients: Heat 1 1/2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the chopped garlic and sauté briefly until fragrant. Add the marinated chicken and stir-fry until it is mostly cooked through. Then add the onion, carrot, mushrooms, and choy sum stems, continuing to stir-fry for a few minutes. Pour in the 3/4 cup of water, cover briefly to allow the vegetables to soften, then uncover and stir in the bean sprouts. Cook for another 1-2 minutes until the bean sprouts are just tender but still crisp. Serve hot over steamed rice or noodles.
Notes
- Note 1: Baking soda tenderizes the chicken but can be omitted if preferred.
- Note 3: Light soy sauce gives a milder flavor; all-purpose soy sauce can be used but will be stronger and saltier.
- Note 4: Oyster sauce adds a rich umami depth; if not available, a tablespoon of hoisin sauce or extra soy sauce can be substituted.
- Note 5: Chinese cooking wine or Mirin adds slight sweetness and complexity; sake or dry sherry can be substitutes.
- For an authentic touch, shiitake mushrooms and choy sum are recommended, but feel free to use available vegetables.
- This dish is best served fresh, as the bean sprouts lose crunchiness when reheated.
