A delicious and colorful Chicken Chop Suey recipe that combines tender chicken with a variety of fresh vegetables and a flavorful sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
500 g boneless, skinless chicken breast or thigh, thinly sliced
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornflour (cornstarch)
1 tsp rice vinegar
¼ tsp black pepper
2 tbsp vegetable oil
1 medium onion, sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 carrot, thinly sliced
150 g broccoli florets
1 red bell pepper, sliced
150 g cabbage, shredded
100 g snow peas or sugar snap peas
100 g mushrooms, sliced
100 g bean sprouts
3 spring onions, cut into pieces
80 ml chicken broth
60 ml soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp rice vinegar
1 tsp brown sugar
1 tsp sesame oil
1 tbsp cornflour (cornstarch)
60 ml water
Instructions
Marinate the chicken: Combine the sliced chicken with soy sauce, sesame oil, cornflour, rice vinegar, and black pepper. Toss well and let it sit for 10–15 minutes.
Mix the sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, cornflour, and water. Set aside.
Cook the chicken: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the chicken in a single layer and stir-fry for 4–5 minutes, until lightly browned and cooked through. Remove and set aside.
Stir-fry the vegetables: Add the remaining oil. Add the onion, carrot, and broccoli. Stir-fry for 2 minutes.
Add the bell pepper, cabbage, mushrooms, and snow peas. Continue cooking for 3–4 minutes. Keep the vegetables slightly crisp.
Add garlic and ginger: Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
Bring everything together: Return the chicken to the wok. Add the bean sprouts and spring onions.
Add the sauce: Give the sauce another stir—the cornflour settles quickly—then pour it into the wok. Toss everything together and cook for 1–2 minutes, until the sauce thickens and becomes glossy.
Serve immediately over steamed jasmine rice or noodles.
Notes
For a vegetarian version, substitute chicken with tofu.
Feel free to add or substitute any vegetables based on your preference.
Serve with steamed jasmine rice or noodles for a complete meal.