Chicken Chop Suey (Chinese Stir‑Fry)

Ingredients

• 2 pieces Chicken breast (skinless, boneless, sliced thinly)
• 1 pinch Salt
• 1 pinch Ground black pepper
• 0.5 tablespoon Light soy sauce
• 0.5 teaspoon Dark soy sauce
• 0.5 tablespoon Oyster sauce
• 1 teaspoon Shaoxing cooking wine (or dry sherry)
• 1 teaspoon Cornstarch (for marinating)
• 1 tablespoon Sunflower oil (for marinating)
• 1 medium Carrot (peeled and cut into matchsticks)
• 1 medium Zucchini (cut into matchsticks)
• 0.25 piece Bell pepper (green) (cut into strips)
• 0.25 piece Bell pepper (red) (cut into strips)
• 0.25 piece Bell pepper (yellow) (cut into strips)
• 150 g Button mushrooms (sliced)
• 4 leaves Chinese cabbage leaves (roughly torn)
• 1 medium Onion (sliced)
• 5 g Fresh cilantro (roughly chopped)
• 6 pieces Garlic cloves (minced)
• 150 g Bean sprouts (rinsed)
• 2 tablespoons Light soy sauce (for sauce)
• 2 tablespoons Oyster sauce (for sauce)
• 0.5 teaspoon Salt (for sauce)
• to taste Ground black pepper (for sauce)
• 70 ml Water
• 1 tablespoon Cornstarch (slurry) (mixed with 1 tbsp water)
• 4 tablespoons Sunflower oil (for cooking) (divided)

Instructions

1. Marinate the chicken

   Slice the two chicken breasts into thin strips. Place in a bowl and add a pinch of salt, ground pepper, ½ tbsp light soy sauce, ½ tsp dark soy sauce, ½ tbsp oyster sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tbsp sunflower oil. Mix well and let rest while you prepare the vegetables.

   Time: PT5M

2. Prepare the vegetables

   Wash and cut the carrot, zucchini, green, red and yellow bell peppers into match‑stick sized pieces. Slice the onion, slice the mushrooms, tear the Chinese cabbage leaves, mince the garlic, and rinse the bean sprouts.

   Time: PT5M

3. Make the seasoning sauce

   In a separate bowl combine 2 tbsp light soy sauce, 2 tbsp oyster sauce, ½ tsp salt, a pinch of ground pepper and 70 ml water. Stir until dissolved.

   Time: PT3M

4. Prepare cornstarch slurry

   Mix 1 tbsp cornstarch with 1 tbsp cold water until smooth. Set aside.

   Time: PT2M

5. Sear the chicken

   Heat the wok over high heat. Add 2 tbsp sunflower oil. When shimmering, add half of the minced garlic and stir‑fry briefly, then add the marinated chicken. Sear for about 1 minute, flip, sear another minute, and finish with a quick 30‑second stir. Remove chicken and set aside in the same hot wok.

   Time: PT3M

   Temperature: high heat

6. Aromatics and harder vegetables

   Add the remaining 2 tbsp oil to the wok. Toss in the other half of the garlic, then add the carrot and onion. Stir‑fry for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: high heat

7. Add remaining vegetables

   Add the zucchini, bell peppers, mushrooms, Chinese cabbage and continue stir‑frying for another 2 minutes.

   Time: PT2M

   Temperature: high heat

8. Add the seasoning sauce

   Pour the prepared sauce mixture over the vegetables. Stir and let it simmer, stirring occasionally, for about 4 minutes until the vegetables release their juices and the sauce reduces slightly.

   Time: PT4M

   Temperature: medium‑high heat

9. Return chicken and bean sprouts

   Add the seared chicken back into the wok together with the bean sprouts. Stir‑fry for 30 seconds just to heat through.

   Time: PT30S

   Temperature: high heat

10. Thicken the sauce

    Stir in the cornstarch slurry. Continue cooking for another 30 seconds, stirring constantly, until the sauce becomes glossy and coats the ingredients.

    Time: PT30S

    Temperature: high heat

11. Finish and serve

    Add the chopped cilantro, give a quick toss, turn off the heat and serve immediately over fragrant Thai rice.

    Time: PT30S

Nutrition Facts

Calories

210

Protein

15 g

Carbohydrates

15 g

Fat

8 g

Fiber

3 g