Chinese🥩 Meat

Chicken Chop Suey

Name: Chicken Chop Suey
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 oz chicken; 2 tsp soy sauce; 1 tsp oyster sauce; 4 tsp water; ¼ tsp baking soda; 5 tsp cornstarch; 1/8 tsp white pepper powder; 2 tsp sesame oil; 5.9 oz celery; 7 oz beansprouts; 4 garlic; 4 slices ginger; 4 stalks green onion; ~½ tsp salt; ~1 tsp sugar; ~2 tbsp rice wine; 1 tsp dark soy sauce; 1/8 tsp black pepper powder

⏱ 25 min🍽 Serves 4

An easy-to-make stir-fried chicken dish with tender, juicy chicken paired with crispy beansprouts and celery, all coated in a flavorful thickened sauce. Perfect served with rice or noodles.

Adapted from a video by Cook! Stacey Cook

Chicken Chop Suey | Chicken And Mix Vegetable Stir Fry | Beansprout And Chicken Stir Fry Recipe

Watch on YouTube

Ingredients

chickensliced; can use chicken breast or thigh6 oz
soy sauce1 tsp for marinating chicken, 1 tsp for seasoning2 tsp
oyster saucefor marinating chicken1 tsp
waterfor marinating chicken4 tsp
baking sodafor marinating chicken¼ tsp
cornstarchfor marinating chicken; additional 1 tsp for sauce thickener5 tsp
white pepper powder

Steps

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1
Mince the garlic and slice the ginger. Mince 2 of the ginger slices. Prepare the green onions by halving the stem lengthwise and cutting into 2-inch sections; keep stem and leafy parts separate. Slice the celery diagonally into strips. Keep the beansprouts as is.
2
Slice the chicken. Marinate it with soy sauce, oyster sauce, water, baking soda, cornstarch, and white pepper powder, mixing evenly. Add sesame oil and mix again.
3
Make the cornstarch slurry by mixing cornstarch and cold water together, stirring until all the cornstarch dissolves.
4
Heat a pan over medium-high heat with oil. When the oil is hot, add a little salt and sugar, then immediately add the celery. Stir-fry for about 20 seconds, add rice wine, toss a few more times to let the wine evaporate, then remove the celery.
5
Add more oil to the pan and add the 2 ginger slices to let them infuse the oil briefly. Add a little salt and sugar, then immediately add the beansprouts. Stir-fry for about 15 seconds, add rice wine, toss to let the wine evaporate, then remove the beansprouts.
6
Add more oil to the pan. When the oil is hot, add the marinated chicken. Spread it out and pan-fry briefly until the bottom is golden, then turn it over and fry the other side. Once both sides are lightly golden, add the minced garlic, minced ginger, and green onion stems. Toss briefly, then season with soy sauce, dark soy sauce, and a touch of sugar. Continue stir-frying until the chicken color is even throughout.
7
Stir up the cornstarch slurry to make sure it is evenly mixed, then pour it into the pan. Mix the chicken with the slurry; the liquid will quickly boil and thicken into a sauce.
8
Once the sauce has thickened, add the reserved beansprouts and celery back to the pan. Add the green onion leafy parts and crushed black pepper. Toss everything together quickly and serve.

Chicken Chop Suey

Ingredients

Steps

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