Description
A fast and flavorful chicken chop suey with tender chicken and crisp vegetables in a glossy, savory sauce.
Ingredients
Scale
- 500 g (1.1 lb) boneless skinless chicken thighs or breasts, thinly sliced
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) cornstarch
- 1 tsp (5 ml) neutral oil
- 200 g (2 cups) sliced cabbage
- 150 g (1 cup) sliced carrots
- 150 g (1 cup) snow peas or green beans
- 1 medium onion (150 g), thinly sliced
- 3 garlic cloves (9 g), minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 scallions (20 g), sliced on the bias
- 120 ml (1/2 cup) low-sodium chicken broth
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 g) brown sugar
- 1 tbsp (8 g) cornstarch + 2 tbsp (30 ml) water (for slurry)
- 2 tbsp (30 ml) neutral oil (for frying)
- 1/4 tsp (1.5 g) white or black pepper
- Kosher salt to taste
Instructions
- Slice and marinate the chicken by tossing with soy sauce, cornstarch, and neutral oil; let sit for 5–10 minutes.
- Whisk together chicken broth, soy sauce, oyster sauce, rice vinegar, and brown sugar in a bowl; mix cornstarch and water in a separate cup for slurry.
- Bring a pot of water to boil and blanch the sliced carrots for 1 minute; shock in cold water.
- Heat oil in a wok over medium-high heat and sear chicken in batches for 3–4 minutes until browned; remove and set aside.
- Stir-fry garlic, ginger, and onion in the same wok; add blanched carrots, cabbage, and snow peas; cook until vegetables are crisp-tender.
- Return chicken to the wok, add sauce, and simmer briefly; stir in the cornstarch slurry until sauce thickens.
Notes
Serve hot over steamed rice; add a drizzle of sesame oil for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 8g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg