Chicken Chop Suey is a vibrant and wholesome dish that has become a favorite in Chinese-American cuisine. Combining tender chicken, crisp vegetables, and a light, savory sauce, this stir-fry is a versatile recipe you can whip up in no time. Perfect for a busy weeknight or a flavorful addition to your dinner table, this dish is as delicious as it is easy to prepare.
Ingredients
For the Chicken:
- 500 g chicken breast, sliced into thin strips
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For the Stir-Fry:
- 1 tablespoon peanut or vegetable oil
- 1 onion, sliced
- 1 carrot, thinly sliced
- 1 bell pepper (red or green), sliced into strips
- 150 g bean sprouts
- 100 g bamboo shoots, drained
- 100 g water chestnuts, sliced (optional)
- 2 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
For the Sauce:
- 100 ml chicken broth or water
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional)
- Fresh pepper to taste
For Garnish:
- Spring onions, sliced
Instructions
- Marinate the Chicken: In a bowl, mix the chicken strips with soy sauce and rice vinegar. Let marinate for 10–15 minutes while you prepare the vegetables.
- Prepare the Sauce: In a small bowl, combine chicken broth, sesame oil, sugar (if using), and fresh pepper. Set aside.
- Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 2–3 minutes until lightly browned and just cooked through. Remove from the pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, add garlic, ginger, and onion. Stir-fry for about 1 minute until fragrant. Add the carrot, bell pepper, bamboo shoots, and water chestnuts. Stir-fry for another 2–3 minutes. Toss in the bean sprouts and cook for an additional 1–2 minutes.
- Combine and Finish: Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to coat evenly. Stir in the cornstarch-water mixture and cook for 1–2 minutes until the sauce thickens slightly.
- Serve: Garnish with spring onions and serve hot over steamed rice or noodles.
Conclusion
This Classic Chicken Chop Suey is a quick, versatile dish that’s perfect for a satisfying meal at home. With a balance of tender chicken, crisp vegetables, and a flavorful sauce, it’s a recipe that’s sure to please your family or guests. Give it a try for a fresh, homemade take on this beloved classic.
Classic Chicken Chop Suey: A Quick and Healthy Stir-Fry
A savory chicken and vegetable stir-fry with alight sauce, perfect for a quick and healthy dinner.
Ingredients
For the Chicken:
- 500 g chicken breast sliced into thin strips
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For the Stir-Fry:
- 1 tablespoon peanut or vegetable oil
- 1 onion sliced
- 1 carrot thinly sliced
- 1 bell pepper red or green, sliced into strips
- 150 g bean sprouts
- 100 g bamboo shoots drained
- 100 g water chestnuts sliced (optional)
- 2 cloves garlic chopped
- 2 teaspoons fresh ginger grated
For the Sauce:
- 100 ml chicken broth or water
- 1 teaspoon sesame oil
- 1 teaspoon sugar optional
- Fresh pepper to taste
For Garnish:
- Spring onions sliced
Instructions
- Marinate the Chicken: In a bowl, mix the chicken strips with soy sauce and rice vinegar. Let marinate for 10–15 minutes while you prepare the vegetables.
- Prepare the Sauce: In a small bowl, combine chicken broth, sesame oil, sugar (if using), and fresh pepper. Set aside.
- Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 2–3 minutes until lightly browned and just cooked through. Remove from the pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, add garlic, ginger, and onion. Stir-fry for about 1 minute until fragrant. Add the carrot, bell pepper, bamboo shoots, and water chestnuts. Stir-fry for another 2–3 minutes. Toss in the bean sprouts and cook for an additional 1–2 minutes.
- Combine and Finish: Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to coat evenly. Stir in the cornstarch-water mixture and cook for 1–2 minutes until the sauce thickens slightly.
- Serve: Garnish with spring onions and serve hot over steamed rice or noodles.