Chicken Chop Suey is loaded with tender meat, crunchy vegetables and bathed in a delicious savory sauce. This is a simple to make easy to follow recipe that is best served with your favorite rice. The trick to maintaining crunchy vegetables and tasty leaves is to stage the cook times for each. Place the firm and dense vegetables in the stir fry and cook until almost ready. Then add the leaves just prior to serving for a fresh tasting and nice looking dish for the table. The addition of the Chinese style brown sauce enhances the aroma produced from the wok and the vegetables and tender chicken emit invitations through out the process.
If you have a growing family serve this with extra rice and really filling those hungry tummies by watching the video and following the instructions below. Like and share any of my recipes you find interesting form the growing eatfoodlicious catalogue. Leave a comment if you have any questions or would like to discuss further any tips or suggestions for a good home cooked meal.
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Serve with rice.
Clean and slice the chicken thinly.
In a bowl: place the sliced chicken and all the marinade ingredients together. Mix well and marinate for 15 minutes.
In a small bowl: combine all the sauce ingredients toghther and mix. Set aside until ready to cook.
Vegetables
Sliced mushrooms
Slice the bottom tips off the choy sum. Cut about 2″ off the stem and set aside. Continue to cut the leaves and set aside until ready to cook.
Peel and slice the carrots thinly (julienne).
Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated chicken and cook for 3-4 minutes (about 90% cooked) and transfer to a plate.
Turn up the heat to high and add 1 tbsp oil to the wok/pan. Add sliced onions, minced garlic and cook for 1 minute or until fragrant.
Add sliced carrots, sliced mushrooms and choy sum stems. Cook for 2 minutes.
Pour the sauce in and mix. Add chop sum leaves & mung bean sprouts.
Add chicken and cook for 2-3 minutes or until the sauce has thickened.
Remove wok/pan from the heat.
Serve with rice.
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Chicken Chop Suey
Equipment
- Wok or Non-stick Pan
Ingredients
Marinate
- 8 oz chicken breast or thigh
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp shaoxing cooking wine or dry sherry
- 1 tsp cornstarch
Sauce
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine or dry sherry
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp granulated sugar
- ½ tsp white pepper
- ½ tsp sesame oil
Vegetables
- 8 oz choy sum or bok choy
- 4 oz fresh shiitake mushrooms or any type of mushrooms
- 1 cup mung bean sprouts
- 4 tbsp canola or vegetable oil
- 1 carrot (medium size)
- ½ onion sliced
- 3 garlic cloves minced
Instructions
Marinate Chicken
- Clean and slice the chicken thinly.
- In a bowl: place the sliced chicken and all the marinade ingredients together. Mix well and marinate for 15 minutes.
Sauce
- In a small bowl: combine all the sauce ingredients toghther and mix. Set aside until ready to cook.
Vegetables
- Peel and slice the carrots thinly (julienne). Slice the onions and mushrooms.
- Slice the bottom tips off the choy sum. Cut about 2" off the stem and set aside. Continue to cut the leaves and set aside until ready to cook.
Stir-fry
- Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.
- Add marinated chicken and cook for 3-4 minutes (about 90% cooked) and transfer to a plate.
- Turn up the heat to high and add 1 tbsp oil to the wok/pan. Add sliced onions, minced garlic and cook for 1 minute or until fragrant.
- Add sliced carrots, sliced mushrooms and choy sum stems. Cook for 2 minutes.
- Pour the sauce in and mix.
- Add chop sum leaves, mung bean sprouts and chicken. Cook for 2-3 minutes or until the sauce has thickened. Remove wok/pan from the heat.
Serve with rice or noodles. Enjoy!
Video
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