Name: Chicken Chop Suey with Easy Stir-Fry Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 piece chicken breast, about 180g/6.3oz; ½ tablespoon tapioca starch, or cornstarch; 1 pinch salt; 1 tablespoon water; 1 drop cooking oil; 1 tablespoon light soy sauce; ½ tablespoon dark soy sauce; 2 tablespoon oyster sauce; ½ teaspoon sesame oil; 1 tablespoon tapioca starch, or cornstarch; 1 pinch salt; ¼ teaspoon ground white pepper; 4 tablespoon water; ½ onion, sliced; 2 cloves garlic, sliced; 1 small carrot, thinly sliced; 1 handful snow peas (mangetout), strings removed; 3 baby corn, diagonally sliced; 3 button mushrooms, sliced; 1 handful mung bean sprouts; 1½ tablespoon neutral cooking oil, divided (1 tbsp + ½ tbsp)

Ingredients

1 piece chicken breast, about 180g/6.3oz

½ tablespoon tapioca starch or cornstarch

1 pinch salt

1 tablespoon water

1 drop cooking oil

1 tablespoon light soy sauce

½ tablespoon dark soy sauce

2 tablespoons oyster sauce

½ teaspoon sesame oil

1 tablespoon tapioca starch or cornstarch

1 pinch salt

¼ teaspoon ground white pepper

4 tablespoons water

½ onion, sliced

2 cloves garlic, sliced

1 small carrot, thinly sliced

1 handful snow peas (mangetout), strings removed

3 baby corn, diagonally sliced

3 button mushrooms, sliced

1 handful mung bean sprouts

1½ tablespoons neutral cooking oil, divided

Instructions

Step 1: Cut the chicken breast crosswise into thin slices about 5mm (0.2 inch) thick. Place in a bowl.

Step 2: Add ½ tablespoon tapioca starch (or cornstarch) and 1 tablespoon water to the chicken. Stir well to coat evenly.

Step 3: Add a drop of cooking oil and mix again. Set the marinated chicken aside.

Step 4: In a small bowl, combine 1 tablespoon light soy sauce, ½ tablespoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, 1 tablespoon tapioca starch, 1 pinch salt, ¼ teaspoon ground white pepper, and 4 tablespoons water. Stir well and set aside.

Step 5: Heat a wok over high heat until it starts to smoke. Add 1 tablespoon neutral cooking oil.

Step 6: Add the marinated chicken to the wok. Cook quickly, stirring, until the chicken loses its pinkness but is not fully cooked through. Remove and set aside.

Step 7: Add the remaining ½ tablespoon oil to the wok. Fry the sliced onion and garlic on high heat until fragrant.

Step 8: Add the carrot slices and stir-fry for about 15 seconds.

Step 9: Add the snow peas and baby corn. Stir-fry for another 20 seconds.

Step 10: Return the chicken to the wok along with the mushrooms and mung bean sprouts. Cook together for 30 seconds.

Step 11: Stir the sauce in case the starch has settled, then pour it over the ingredients in the wok. Mix well.

Step 12: When the sauce thickens and coats everything evenly, transfer the chop suey to a serving dish. Serve immediately with plain rice or noodles.

Tips & Variations

Use fresh, crunchy vegetables for the best texture. Feel free to swap in bell peppers, cabbage, or broccoli.

Adjust the soy sauce quantities to balance saltiness according to your taste.

For extra flavor, marinate the chicken for 15 minutes before cooking.

Try using chicken thigh for juicier meat.

FAQs

Can I use other meats instead of chicken?

Yes, thinly sliced pork or beef can be used as alternatives. Adjust cooking times accordingly, as beef cooks quickly while pork may need slightly longer.