Chicken Chop Suey

Name: Chicken Chop Suey
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g chicken breast (boneless, skinless, sliced into thin strips); 3 tbsp soy sauce; 2 tbsp cornstarch; 2 tbsp oil (divided); 4 pcs garlic (cloves, minced); 1 inch ginger (grated); 1 pcs onion (medium, sliced); 1 cup carrot (julienned); 2 pcs celery (stalks, sliced diagonally); 1 pcs bell pepper (thinly sliced); 1 cup cabbage (shredded); 1 cup bean sprouts; 1 cup water; 1 pinch salt; 1 pinch white pepper; 1 tsp sesame oil

RATING

4.4/5(95)

TASTE SCORE

8/10

A comforting stir-fry loaded with tender chicken strips and a colorful mix of crisp-tender vegetables, all tossed in a savory, glossy brown sauce. This Chinese-American takeout classic comes together in one wok and hits the table faster than delivery.

PREP

20m

COOK

15m

SERVES

1 CUP

317 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Marinate the chicken.
1.In a bowl, toss chicken strips with 1 tbsp soy sauce and 1 tbsp cornstarch until well coated.
2.Set aside for 10 minutes at room temperature.
mix
Make the stir-fry sauce.
In a small bowl, whisk together the remaining 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 cup water until smooth. Set aside.
fry · ~4 min
Sear the chicken.
1.Heat 1 tbsp oil in a wok over high heat until shimmering.
2.Add marinated chicken in a single layer and cook undisturbed for 1 minute.
3.Stir-fry for another 2-3 minutes until golden and just cooked through.
4.Transfer to a plate and set aside.
saute · ~4 min
Cook the aromatics and hard vegetables.
1.Add the remaining 1 tbsp oil to the wok.
2.Add garlic and ginger, stir-fry for 30 seconds until fragrant.
3.Add onion, carrot, and celery. Stir-fry for 3 minutes until they begin to soften but still have crunch.
saute · ~3 min
Add the soft vegetables.
1.Add bell pepper and cabbage to the wok.
2.Stir-fry for 2 minutes.
3.Add bean sprouts and toss for 1 minute.
simmer · ~2 min
Bring it all together with the sauce.
1.Return the cooked chicken to the wok.
2.Give the sauce a quick stir and pour it over the chicken and vegetables.
3.Toss everything together and cook for 1-2 minutes until the sauce thickens and coats every piece.
garnish
Finish and serve.
1.Season with a pinch of salt and white pepper.
2.Drizzle with sesame oil and give a final toss.
3.Serve immediately over steamed rice or crispy noodles.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken across the grain into thin, even strips for tender bite-sized pieces.
2
Marinate the chicken with cornstarch; this velvet-like coating locks in moisture.
3
Cut all vegetables to a similar size for even cooking in the high-heat wok.
4
Work in batches if needed; overcrowding the wok causes steaming instead of stir-frying.
5
Re-stir the sauce just before adding, as cornstarch settles quickly at the bottom.
6
Serve immediately after adding sesame oil — the flavor fades if the dish sits too long.

RECIPE VARIATIONS