Description

A classic Chop Suey recipe featuring tender marinated chicken and crisp stir-fried vegetables in a savory soy-oyster sauce. This quick and flavorful dish is perfect served hot over rice for a satisfying 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 (cornstarch slurry)

Cook Mode Prevent your screen from going dark

Instructions

Marinate Chicken: In a bowl, whisk together egg white, cornstarch, and soy sauce. Add the thinly sliced chicken and coat well. Marinate the chicken in the refrigerator for 30 minutes to tenderize and infuse flavor.
Cook Chicken: Heat 1 tablespoon vegetable oil in a skillet or wok over medium heat. Add the marinated chicken and cook until the meat turns opaque and is cooked through, approximately 4-5 minutes. Remove the chicken from the skillet and set aside.
Stir-fry Vegetables: In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add minced garlic and thinly sliced onion; stir-fry until the onion becomes translucent and fragrant. Add the bell pepper strips and mixed vegetables. Continue stir-frying until the vegetables are crisp-tender, about 3-4 minutes.
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. Stir to combine the flavors. Pour in the chicken broth and bring the mixture to a simmer. Gradually add the cornstarch slurry while stirring continuously until the sauce thickens and coats the ingredients evenly, about 1-2 minutes.
Serve: Serve the hot Chop Suey over cooked rice or your choice of side for a complete meal.

Notes

Use low-sodium soy sauce and chicken broth to control the salt content.
Adjust the mixed vegetables based on seasonal availability or preference.
Ensure to stir the cornstarch slurry well before adding to avoid lumps.
Marinating the chicken helps keep it tender and juicy during cooking.
Serve immediately for the best texture and flavor.