Description

This vibrant Chicken Chop Suey recipe is a delicious, quick stir-fry dish featuring tender marinated chicken breast and a colorful medley of crisp-tender vegetables tossed in a savory soy and oyster sauce. Perfect for a wholesome weeknight dinner, it combines Asian-inspired flavors with easy cooking techniques to deliver a satisfying and nutritious meal.

Ingredients

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

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Instructions

Marinate Chicken: In a bowl, whisk together the egg white, cornstarch, and soy sauce until smooth. Add the thinly sliced chicken breast pieces, mixing well to coat. Cover and refrigerate for 30 minutes to tenderize and flavor the chicken.
Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the marinated chicken and stir-fry until the chicken turns opaque and is cooked through. Remove the chicken from the skillet and set aside.
Stir-fry Vegetables: In the same skillet, heat the remaining 1 tablespoon of oil. Add the minced garlic and thinly sliced onion; stir-fry until the onion becomes translucent and fragrant. Add the sliced bell pepper and mixed vegetables, continuing to stir-fry until the vegetables are crisp-tender but still vibrant in color.
Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Add the low-sodium soy sauce, oyster sauce, sugar, salt, and black pepper to taste. Pour 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.
Serve: Serve the hot Chicken Chop Suey over steamed rice for a complete meal.

Notes

For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
Adjust the sugar and salt according to your taste preference or dietary needs.
Use fresh vegetables for the best texture; frozen mixed vegetables can be used but may release extra moisture.
Ensure the cornstarch slurry is well mixed before adding to avoid lumps in the sauce.