Chicken Chop Suey (Chicken Stir Fry Recipe)

Chicken chop suey is a tasty and delicious Chinese-style chicken stir-fry with vegetables. It’s so healthy and balanced that anyone can make it at home. Your best 15 minutes dinner idea.

Tips to make Chicken Chop Suey:

1. Always cut the chicken breast against the grain to loosen the tissue. This is how Chinese restaurants get tender and juicy chicken breast that is not bland.
2. Always remember that you should not wash mushrooms with water. Use hand or kitchen towels to clean the mushrooms. If you use water to clean the mushrooms, they will soak up water and lose their flavor.
3. Cut the baby corn irregularly so that it can absorb the sauce better.
4. Separate the roots and leaves of the pak choy and cut the roots in half so that they can be cooked softer.
5. Fry the chicken breast in the hot pan. Spread them out in the pan and don’t overlap them so that you can fry them until golden brown. Stir fry them when the bottom is golden brown.

What do you need:

300 g Boneless chicken thigh/breast
2 tbsp oil
3 cloves garlic, thin slices
4-5 Baby corn, sliced
1/2 carrot, sliced
4-5 mushroom, sliced
½ onion, sliced
1 head pak choy, cut and separate leaves and stalks

Chicken Marinade:
2 tsp Soy sauce
1 tbsp Chinese cooking wine
1 tsp Sesame oil
1 tsp Corn flour

Chop Suey Sauce:
1 tbsp Light soy sauce
2 tbsp Oyster Sauce
1 tsp Sesame oil
¼ tsp White pepper
½ cup Chicken stock ( or water )
1 tsp Corn flour

How to make:

1. Marinade Chicken – Slice the chicken breast against the grain to loosen the tissue. This is how Chinese restaurants get tender and juicy chicken breast that isn’t bland.
2. Marinate the chicken with soy sauce, cooking wine, sesame oil and corn flour. Mix well and set aside.
3. Sauce – prepare a bowl and mix soy sauce, oyster sauce, sesame oil, water and corn flour well.
4. Prepare the vegetables – wash and slice the vegetables.
   We use our hands or kitchen towels to clean the mushrooms. If you use water to clean the mushrooms, they’ll soak up water and lose their flavor.

5. Fry the chicken breast – fry the chicken breast in the hot pan, spreading it around the pan and not overlapping it so that you can fry it nicely and golden brown. Remove to a plate and set aside.
6. Add the chopped garlic, carrots, mushrooms and onions to the pan. Stir fry for 1 to 2 minutes and cover the pan for 1 to 2 minutes over a low heat.
7. Open the lid and add the baby corn and pak choy roots. Stir-fry for 1 to 2 minutes, then add the pak choi leaves, sauce and chicken.
8. Stir fry for 1 to 2 minutes. Sprinkle with sesame seeds and chopped spring onions if you wish.
9. Ready to serve with steamed rice.

More chicken recipes:

Honey Garlic Soy Chicken

Chicken Stir Fry With Chinese Red Sauce

One Pot Chinese Style Chicken and Rice

Chicken Shawarma

Crispy Oven Baked Panko Chicken Cutlets

Watch how to make:

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