Description
This easy chicken chop suey recipe features tender slices of marinated chicken breast stir-fried with a medley of crisp vegetables in a savory, silky soy-oyster sauce. Ready in just 25 minutes, it delivers the bold flavors of your favorite takeout, perfect for a quick weeknight dinner served over hot steamed rice or noodles.
Ingredients
Scale
Chicken & Veggies
- 250g (8.8 oz) chicken breast, thinly sliced
- 2 tablespoons vegetable or canola oil
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 cup bean sprouts
- 1 carrot, julienned
- 4 to 5 baby corn, sliced
- 8 to 10 snow peas
- 2 spring onions, chopped
Chicken Marinade
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda
Stir-Fry Sauce
- 2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 2 tablespoons water
Other Ingredients
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 3 tablespoons water (for slurry)
Instructions
- Marinate the Chicken: In a bowl, combine sliced chicken with soy sauce, sesame oil, cornstarch, and baking soda. Mix well to coat all the pieces, then let it marinate for 10–15 minutes—just enough to make the chicken extra tender and flavorful.
- Prepare the Sauce: In a small bowl, whisk together all the stir-fry sauce ingredients: light and dark soy sauce, oyster sauce, sugar, and water. Stir until the sugar dissolves, then set aside.
- Cook Aromatics: Heat the oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until they become fragrant but not browned.
- Stir-Fry the Chicken: Add the marinated chicken to the pan and cook, stirring often, for about 3–4 minutes until it is nearly cooked through and just turning golden.
- Add Vegetables: Toss in the carrots, sliced baby corn, and snow peas. Stir-fry everything together for 2–3 minutes, letting the veggies stay bright and crisp-tender.
- Finish with Bean Sprouts and Spring Onions: Add the bean sprouts and chopped spring onions to the wok. Give everything a good toss to combine thoroughly.
- Add Sauce and Thicken: Pour in the pre-mixed stir-fry sauce. Stir well, then add the cornstarch slurry while stirring constantly. Cook for another 1–2 minutes, until the sauce thickens and coats all the ingredients nicely.
- Final Touch and Serve: Drizzle over the remaining teaspoon of sesame oil for aroma and shine. Serve hot over steamed rice or noodles.
Notes
- For extra flavor, try adding a splash of Shaoxing wine along with the aromatics.
- If you like a spicier dish, add a pinch of red chili flakes when stir-frying the vegetables.
- Feel free to substitute or add other quick-cooking veggies like bell peppers, mushrooms, or bok choy.
- Chicken thighs can be used instead of breast for juicier results.
- Leftovers keep well in the fridge for up to 2 days and reheat nicely in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (half of recipe)
- Calories: 310
- Sugar: 7g
- Sodium: 940mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 61mg