Chicken Stir-Fry (Chop Suey) Recipe
Ingredients:
1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil, divided
1 onion, thinly sliced
2 cloves garlic, minced
1 cup sliced celery
1 cup sliced bell peppers (any color)
1 cup sliced carrots
1 cup sliced mushrooms
1 cup bean sprouts
1/2 cup chicken broth
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
Salt and pepper, to taste
Cooked rice or noodles (for serving)
Sliced green onions (for garnish)
Sesame seeds (for garnish)
Instructions:
Marinate Chicken:
In a bowl, combine the sliced chicken with soy sauce and cornstarch. Mix well and let it marinate for 10-15 minutes.
Prepare Vegetables:
While the chicken is marinating, prepare and slice all the vegetables.
Cook Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Stir-Fry Vegetables:
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and minced garlic, and stir-fry for 1-2 minutes until fragrant.
Add the celery, bell peppers, carrots, and mushrooms. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Combine Chicken and Vegetables:
Return the cooked chicken to the skillet with the vegetables. Add the bean sprouts and stir to combine.
Make Sauce:
In a small bowl, mix together the chicken broth, oyster sauce, hoisin sauce, and rice vinegar. Pour the sauce into the skillet and stir to coat the chicken and vegetables evenly. Cook for another 2-3 minutes until everything is heated through.
Season and Serve:
Season with salt and pepper to taste. Serve the Chicken Stir-Fry (Chop Suey) over cooked rice or noodles. Garnish with sliced green onions and sesame seeds.
Source: Inspired by classic Chinese-American chop suey recipes.
