Description
Chicken Chop Suey is a classic Asian-inspired stir-fry dish featuring tender marinated chicken breast cooked with fresh vegetables and a savory sauce made from soy, oyster sauce, and sesame oil. This quick and easy recipe delivers a flavorful, nutritious meal perfect for a weeknight dinner served with steamed rice.
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 chicken cubes with cornstarch, salt, lemon juice, and 1 tablespoon of vegetable oil. Mix well to ensure the chicken is coated evenly and set aside to marinate for at least 30 minutes to enhance juiciness and flavor.
- Prepare the Sauce: In a separate medium bowl, whisk together light soy sauce, oyster sauce, sesame oil, cornstarch, ground black pepper, and water until smooth and well combined. This will serve as the flavorful thickening sauce for the stir-fry.
- Cook the Chicken: Heat a wok or large skillet over medium heat and drizzle in some vegetable oil. Add the marinated chicken and stir-fry for about 3 minutes, cooking until it turns gently browned but not fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add a little more oil if needed. Add sliced onions and garlic and cook for 1 minute until fragrant. Then add sliced carrots and chopped cabbage leaves and sauté for an additional minute, keeping the vegetables tender yet crisp.
- Combine Chicken and Vegetables: Return the partially cooked chicken to the skillet along with the bean sprouts. Stir-fry everything together for about 30 seconds to mix the flavors.
- Add the Sauce: Stir the sauce mixture again to ensure the cornstarch is fully incorporated, then pour it evenly over the chicken and vegetables. Stir constantly until the sauce thickens and coats all the ingredients. Remove from heat immediately to avoid overcooking.
- Garnish and Serve: Sprinkle the sliced green onions over the top. Serve the Chicken Chop Suey hot, accompanied by steamed rice and optionally sesame seeds for added texture and flavor.
Notes
- Use fresh vegetables for the best flavor and texture; frozen vegetables can result in a mushier dish.
- Marinate the chicken for at least 30 minutes to ensure it remains juicy and flavorful.
- Avoid overcooking the vegetables to maintain their crunchiness and nutrient content.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
