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Chop-Suey-Recipe

Chop Suey

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This Chicken Chop Suey features tender chicken strips combined with vibrant vegetables and a savory sauce. It’s an easy, flavorful option for a quick dinner or healthy meal that will satisfy the whole family!

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 12 ounces chicken breasts, sliced into thin (¼ inch) strips
  • 2 tablespoons peanut or vegetable oil
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame seed oil
  • 1 teaspoon rice wine
  • 1 teaspoon baking soda
  • 1/3 cup low sodium chicken broth
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice wine
  • 1–3 teaspoons asian chili sauce or sriracha
  • 1 teaspoon toasted sesame seed oil
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 1/2 large white onion, sliced
  • 2 baby bok choy (about 15 oz.)
  • 2 cups broccoli florets (bite size)
  • 1 carrot, thinly sliced
  • 1 red bell pepper cut into 1” pieces
  • 1 5-oz can (¾ cup) baby corn
  • 3–4 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 1 cup mung bean sprouts

Instructions

  1. Prepare the chicken by whisking the velveting ingredients in a large freezer bag or bowl. Add the chicken strips and toss to coat. Let it marinate at room temperature for 20-30 minutes while you prepare the sauce and vegetables.
  2. Separate the bok choy leaves and stems, cutting any large stems in half lengthwise and slicing the leaves into ribbons.
  3. In a medium bowl, whisk together all stir-fry sauce ingredients and set aside.
  4. Heat a well-seasoned cast iron or nonstick skillet over medium-high heat. Once hot, add 2 tablespoons of oil and swirl to coat. Spread the chicken in a single layer, searing both sides for 1-2 minutes until about 90% cooked. Transfer the chicken to a plate.
  5. In the same skillet, add one tablespoon of oil and sauté the onions, broccoli, and bok choy stems for 1 minute.
  6. Next, add the sliced carrots, red bell pepper, and baby corn, stirring for 1-2 minutes without overcooking. Add garlic and ginger, sautéing for an additional 30 seconds.
  7. Recombine the sauce mixture and add it to the skillet, along with the chicken, bok choy leaves, and bean sprouts. Bring the sauce to a simmer and let it thicken for 1-2 minutes.
  8. Serve the dish garnished with extra chili sauce, green onions, and sesame seeds as preferred.

Last Step:

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Notes

For extra flavor, marinate chicken for the full 30 minutes if possible.
Ensure not to overcook the vegetables so they retain their crunch.
Adjust the amount of chili sauce according to your spice preference.

  • Author: Thomas
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 370
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 24g
  • Cholesterol: 80mg

Find it online: https://www.deliciousrecipesblog.com/chop-suey/