Description
A classic Chop Suey recipe featuring tender chicken breast stir-fried with crisp mixed vegetables in a savory soy and oyster sauce, perfect for a quick and flavorful meal served over rice.
Ingredients
Scale
For the Chicken:
- ½ pound boneless, skinless chicken breast, thinly sliced
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Chop Suey:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 medium bell pepper, sliced into strips
- 2 cups mixed vegetables (carrots, snow peas, broccoli, baby corn), bite-sized
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 1 cup low-sodium or no-sodium chicken broth
- 2 tablespoons cornstarch mixed with 4 tablespoons water
Instructions
- Marinate Chicken: In a bowl, whisk together egg white, cornstarch, and soy sauce until smooth. Add the thinly sliced chicken breast, ensuring each piece is well-coated. Place the bowl in the refrigerator and marinate for 30 minutes to tenderize and enhance flavor.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Add the marinated chicken in a single layer and cook until the pieces turn opaque and are just cooked through, about 3-4 minutes. Remove the chicken from the skillet and set aside to prevent overcooking.
- Stir-fry Vegetables: In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced onion; stir-fry until the onion becomes translucent and aromatic, about 2 minutes. Add the bell pepper strips and mixed vegetables, stir-frying until they are crisp-tender, approximately 4-5 minutes, maintaining their vibrant color and crunch.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium soy sauce, oyster sauce, and sprinkle sugar, salt, and black pepper to taste. Stir in the chicken broth and bring the mixture to a gentle simmer. Slowly add the cornstarch slurry while stirring continuously until the sauce thickens to a glossy consistency, coating the chicken and vegetables evenly.
- Serve: Remove from heat and serve the hot Chop Suey immediately over steamed cooked rice for a delightful meal.
Notes
- For a vegetarian version, substitute chicken with firm tofu or extra vegetables and use vegetarian oyster sauce or soy sauce.
- Adjust the quantity of soy sauce and oyster sauce to taste, especially for sodium-sensitive diets.
- Use fresh vegetables and do not overcook them to retain their crunch and nutrients.
- Marinating the chicken with egg white and cornstarch helps create a silky texture when cooked.
- Serve with steamed rice or noodles for a complete meal.
