Name: Chop Suey Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Chinese-American
Ingredients: ½ pound boneless, skinless chicken breast, thinly sliced; 1 egg white; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 medium onion, thinly sliced; 1 medium bell pepper, sliced into strips; 2 cups mixed vegetables (carrots, snow peas, broccoli, baby corn), bite-sized; ¼ cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 teaspoon sugar; Salt and black pepper, to taste; 1 cup low-sodium or no-sodium chicken broth; 2 tablespoons cornstarch mixed with 4 tablespoons water (cornstarch slurry)

Description

This Chop Suey recipe is a classic Chinese-American stir-fry dish featuring tender chicken breast and a colorful mix of crisp vegetables in a savory brown sauce. Perfectly marinated chicken combined with fresh veggies makes a quick, flavorful meal served over rice.

Ingredients

Scale

For the Chicken

½ pound boneless, skinless chicken breast, thinly sliced
1 egg white
1 tablespoon cornstarch
1 tablespoon soy sauce

For the Chop Suey

2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, thinly sliced
1 medium bell pepper, sliced into strips
2 cups mixed vegetables (carrots, snow peas, broccoli, baby corn), bite-sized
¼ cup low-sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
Salt and black pepper, to taste
1 cup low-sodium or no-sodium chicken broth
2 tablespoons cornstarch mixed with 4 tablespoons water (cornstarch slurry)

Cook Mode Prevent your screen from going dark

Instructions

Marinate Chicken: In a bowl, whisk together egg white, cornstarch, and soy sauce. Add thinly sliced chicken breast and mix well to coat. Refrigerate and marinate for 30 minutes to tenderize and flavor the chicken.
Cook Chicken: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Add the marinated chicken and cook, stirring occasionally, until the chicken pieces turn opaque and are cooked through. Remove the chicken from the skillet and set aside.
Stir-fry Vegetables: In the same skillet, heat the remaining tablespoon of oil. Add minced garlic and thinly sliced onion. Stir-fry until the onion becomes translucent and fragrant. Then add the bell pepper strips and mixed vegetables, cooking until they are crisp-tender but still vibrant.
Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium soy sauce, oyster sauce, and sprinkle the teaspoon of sugar. Season with salt and black pepper according to taste. Stir in the chicken broth and bring the mixture to a simmer. Gradually add the cornstarch slurry while stirring continuously, allowing the sauce to thicken and coat the chicken and vegetables evenly.
Serve: Serve the Chop Suey hot over freshly cooked rice for a complete and satisfying meal.

Notes

Use low-sodium soy sauce and chicken broth to control salt content.
Feel free to substitute chicken with tofu or shrimp for variation.
Adjust vegetables based on availability or preference.
Do not overcook vegetables to maintain crispness and nutrients.
Marinating the chicken with egg white tenderizes the meat and helps the sauce adhere better.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Chinese-American