Description
This classic Chop Suey recipe features tender chicken breast and a colorful mix of crisp-tender vegetables tossed in a savory sauce. Quick to prepare and bursting with flavor, it’s perfect for a satisfying weeknight meal served over steamed 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 (cornstarch slurry)
Instructions
- Marinate the chicken: In a bowl, whisk together egg white, cornstarch, and soy sauce. Add the thinly sliced chicken breast and mix well to coat. Cover and marinate in the refrigerator for 30 minutes to tenderize and flavor the chicken.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Add the marinated chicken and cook until it turns opaque and is just cooked through, about 3-4 minutes. Remove the chicken from the skillet and set aside while preparing the vegetables.
- Stir-fry the vegetables: In the same skillet, heat the remaining tablespoon of oil. Add the minced garlic and thinly sliced onion, stir-frying until the onion becomes translucent and fragrant. Next, add the sliced bell pepper and mixed vegetables, stir-frying them until they are crisp-tender but still vibrant, approximately 3-5 minutes.
- Combine and simmer: Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium soy sauce, oyster sauce, and sprinkle in the sugar, salt, and black pepper to taste. Stir well to combine all the flavors. Add the chicken broth and bring the mixture to a simmer over medium heat.
- Thicken the sauce and serve: Gradually stir in the cornstarch slurry, continuously stirring until the sauce thickens to a glossy consistency. Once thickened and heated through, remove from heat. Serve the hot Chop Suey immediately over cooked rice for a comforting meal.
Notes
- Marinating the chicken with egg white and cornstarch helps to give it a tender, velvety texture.
- You can customize the vegetable mix based on seasonal availability or preference.
- Use low-sodium soy sauce and chicken broth to control the saltiness of the dish.
- Serve with steamed jasmine or long-grain rice for best results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
