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
Scale
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.
