Classic Chop Suey with Shrimp and Chicken: A Flavorful Asian-Inspired Stir-Fry

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Chop Suey is a beloved dish that showcases the beauty of stir-frying—a quick cooking technique that preserves the vibrant colors and fresh flavors of each ingredient. This version combines tender chicken, succulent shrimp, and a colorful array of vegetables, all brought together by a savory and slightly sweet sauce. The blend of textures and tastes in this dish makes it a satisfying meal that can be whipped up in under 30 minutes. Whether you’re new to stir-frying or a seasoned pro, this Chop Suey with Shrimp and Chicken is a delightful addition to your recipe collection.

Ingredients:

For the Stir-Fry:

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 pound (225g) chicken breast, thinly sliced
  • 1/2 pound (225g) of shrimp, cleaned and shells removed
  • 1 cup broccoli florets
  • 1 cup bell peppers, sliced (any color)
  • 1 cup carrots, sliced
  • 1 cup snap peas
  • 1/2 cup water chestnuts, sliced
  • 1/2 cup mushrooms, sliced (optional)
  • 1 cup bean sprouts

For the Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth or water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar

Instructions:

1. Prepare the Sauce:

  • In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of cornstarch, ½ cup of chicken broth or water, 1 teaspoon of sesame oil, and ½ teaspoon of sugar. Stir until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

2. Stir-Fry the Aromatics and Proteins:

  • Warm 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat.
  • Toss in the minced garlic and ginger, and stir-fry for approximately 30 seconds until they become aromatic.
  • Add the thinly sliced chicken breast to the pan, cooking for 3-4 minutes until the chicken is just starting to turn golden but not fully cooked through.
  • Add the shrimp to the pan, cooking for another 2-3 minutes until they turn pink and opaque. Once the shrimp are cooked, mix them with the chicken and remove the proteins from the pan. Set them aside on a plate.

3. Stir-Fry the Vegetables:

  • In the same pan, add the broccoli florets, bell peppers, carrots, snap peas, water chestnuts, and mushrooms (if using). Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp.

4. Combine and Cook:

  • Reintroduce the chicken and shrimp to the pan with the vegetables. Drizzle the sauce over the top and mix thoroughly to coat all ingredients evenly.
  • Cook for another 2-3 minutes, or until the sauce thickens and everything is hot.
  • Top of Form
  • Bottom of Form

5. Serve:

  • Once everything is well-coated in the sauce and cooked to your liking, remove the pan from the heat. Serve the Chop Suey over steamed rice or noodles, garnishing with additional sesame oil or soy sauce if desired.

Conclusion:

This Chop Suey with Shrimp and Chicken is a fantastic way to enjoy a balanced, nutritious meal packed with a variety of flavors and textures. The combination of tender chicken, juicy shrimp, and crisp vegetables, all coated in a rich, savory sauce, makes this dish irresistible. Perfect for busy weeknights or when you want to impress guests with a homemade Asian-inspired meal, this stir-fry is sure to become a staple in your kitchen. Serve it with your favorite rice or noodles for a complete and satisfying dinner that everyone will love.

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