Description
A classic Chinese-American dish, this Chicken Chop Suey stir-fry is a flavorful and colorful mix of tender chicken and crisp vegetables in a savory sauce. Served over steamed rice, it’s a satisfying meal that’s quick and easy to prepare.
Ingredients
Marinated Chicken:
1 pound boneless skinless chicken breast thinly sliced, 2 tablespoons soy sauce, 1 tablespoon cornstarch
Stir-Fry:
2 tablespoons vegetable oil, 1 medium onion sliced, 2 garlic cloves minced, 1 cup sliced celery, 1 cup sliced carrots, 1 cup chopped cabbage, 1 cup bean sprouts, 1/2 red bell pepper sliced, 1/2 cup chicken broth, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, salt and pepper to taste, cooked rice for serving
Instructions
- Marinate the Chicken: In a bowl, toss the chicken slices with soy sauce and cornstarch. Let it marinate for 10 minutes.
- Stir-Fry: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until just cooked through. Remove the chicken from the pan and set aside. Add the remaining tablespoon of oil to the skillet. Stir-fry the onion and garlic for 1 minute, then add the celery, carrots, cabbage, and bell pepper. Cook for 3–4 minutes until the vegetables are slightly tender but still crisp. Return the chicken to the pan, add bean sprouts, chicken broth, oyster sauce, and sesame oil. Stir well and cook for another 2–3 minutes until everything is heated through and the sauce thickens slightly. Adjust seasoning with salt and pepper. Serve hot over cooked rice.
Notes
- You can substitute chicken with pork, shrimp, or tofu.
- Add water chestnuts or bamboo shoots for extra crunch.
- For a low-carb version, serve over cauliflower rice.
