Chop Suey
A quick and easy stir fry dish that can be made with a variety of vegetables and protein. It's a great way to use up leftover ingredients in the fridge.
Ingredients
- 1 garlic clove, minced
- 1 tbsp canola or vegetable oil
- 8 oz chicken breast, thinly sliced
- 3/4 tsp baking soda, (optional, for if you are velveting the chicken)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup cabbage, thinly sliced (about 1/4 inch wide)
- 3 mushrooms, sliced
- 1 carrot, peeled and sliced
Sauce
- 2/3 cup water
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
Instructions
- If you plan on velveting the chicken, add baking soda and chicken to a medium bowl. Toss chicken evenly in baking soda. Let sit for 20 minutes. After 20 minutes, rinse the chicken to remove excess baking soda.
- Add garlic and oil to a large wok or deep skillet and bring oil to medium high heat. Cook garlic until lightly browned.
- Add in chicken and stir fry for about 1 minute. Add in vegetables and stir fry until everything is almost cooked.
- In a small bowl, add sauce ingredients and whisk until smooth. Pour into wok. Stir fry everything in sauce until evenly coated and sauce thickens, about 2 minutes. Serve with rice or your favorite rice substitute.
Notes
- Velveting chicken technique from Recipe Tin Eats
- You can make this dish with other meat and vegetable options.
- If you want to add even more flavor to the sauce, add in a splash of shaoxing rice wine* and fresh grated ginger.
- If you don't have oyster sauce, you can double the amount of soy sauce and replace the water with chicken broth.
- For more information on the sauce ingredients, you can check out my Chinese cooking guide.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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