Chicken Chop Suey

 

Here’s a clean, flavorful way to make Chicken Chop Suey, a classic Chinese-American stir-fry that’s quick, colorful, and filled with vegetables.

 

Ingredients (Serves 2–3)

For the stir-fry:

300g boneless fowl breast or thigh, thinly sliced

1 cup cabbage, chopped

1 medium carrot, julienned

1 bell pepper, sliced

half of cup celery, sliced

half of cup snow peas or green beans

1 small onion, sliced

2–three cloves garlic, minced

1–2 tbsp vegetable oil

For the sauce:

1 cup hen stock or water

1 tbsp soy sauce

1 tbsp oyster sauce (non-compulsory for richer taste)

1 tsp cornstarch

half of tsp sugar

Salt & pepper to taste

1 tsp sesame oil (elective)

Instructions

1. Prepare the chicken:

Marinate the bird slices in 1 tsp soy sauce and a pinch of pepper for 10 minutes.

2. Make the sauce:

In a small bowl, blend fowl inventory, soy sauce, oyster sauce, cornstarch, sugar, and a pinch of salt. Set apart.

 3. Stir-fry the fowl:

Heat 1 tbsp vegetable oil in a wok or massive pan over medium-high warmth.

Add bird and stir-fry till lightly golden and nearly cooked via. Remove and set apart.

4. Cook the veggies:

Add every other tbsp oil if needed. Sauté garlic and onions for 30 seconds.

Add carrots, bell peppers, celery, and snow peas. Stir-fry for 2–3 minutes till slightly gentle however still crisp.

Add cabbage remaining; stir-fry for 1 minute.

5. Combine the whole thing:

Return hen to the pan.

Pour in the sauce, stirring constantly until it thickens and the whole lot is covered.

Drizzle sesame oil for aroma if the usage of.

6. Serve hot:

Best served over steamed rice or noodles.

✅ Tips:

Don’t overcook greens—they ought to continue to be crunchy.

You can swap chook with shrimp, pork, or tofu.

For extra flavor, upload a splash of rice wine or some drops of chili sauce.

If you want, I also can provide you with a brief 15-minute model that’s perfect for weeknights with minimum prep. Do you want me to try this.