Description
This Chop Suey Chicken Stir Fry is a delicious and vibrant Asian-American dish featuring tender slices of chicken breast stir-fried with a colorful mix of vegetables in a savory sauce. Quick to prepare and full of fresh flavors, it’s an ideal weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breast (thinly sliced)
Vegetables
- 1 small onion (sliced)
- 2 garlic cloves (minced)
- 1 cup celery (diagonally sliced)
- 1 cup carrots (julienned)
- 1 red bell pepper (sliced)
- 1 cup bean sprouts
- 1 cup napa cabbage (shredded)
- 1/2 cup bamboo shoots (optional)
- 1/2 cup water chestnuts (sliced)
Sauces & Seasonings
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- Salt and pepper to taste
Oils
- 2 tablespoons vegetable oil
To Serve
- Cooked rice or noodles
Instructions
- Prepare the Stir Fry Sauce: In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, cornstarch, and sesame oil until smooth. Set aside to allow flavors to meld.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken, seasoning with salt and pepper. Stir-fry for 4–5 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside to prevent overcooking.
- Sauté Aromatics and Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and sliced onion, sautéing for about 1 minute until fragrant. Then add the carrots, celery, and red bell pepper, stir-frying for 2–3 minutes to begin softening the vegetables.
- Add Remaining Vegetables: Incorporate the napa cabbage, bamboo shoots (if using), and water chestnuts into the pan. Continue cooking and stirring for another 2 minutes to combine flavors and slightly soften these vegetables.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared stir fry sauce evenly over all ingredients. Stir well to coat everything thoroughly and cook for an additional 1–2 minutes until the sauce thickens and the dish is heated through.
- Finish with Bean Sprouts: Add the bean sprouts last, stirring just enough to wilt them slightly without losing their crunch and freshness.
- Serve: Serve the hot Chop Suey immediately over steamed rice or noodles for a complete and satisfying meal.
Notes
- You can substitute chicken with shrimp, beef, or tofu for a variation.
- For extra heat, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and taste great reheated.
