Chicken chop suey is a delightful stir-fry featuring tender chicken and crisp vegetables. Quick and simple to prepare, it’s paired with a flavorful, thick sauce that’s perfect not only for this dish but for other stir-fries as well.
Ingredients
Meat
- • 180 g 1 piece chicken breast
Produce
- • 3 Baby corn
- • 3 Button mushroom
- • 1 Carrot, small
- • 2 cloves Garlic
- • 1 handful Mung bean sprouts
- • 1/2 Onion
- • 1 handful Snow peas
Condiments
- • 2 tbsp Oyster sauce
- • 1 tbsp Soy sauce, light
- • 1/2 tbsp Soy sauce, dark
Baking & Spices
- • 2 pinch Salt
- • 1 1/2 tbsp Tapioca starch
- • 1/4 tsp White pepper, ground
Oils & Vinegars
- • 1 drop Cooking oil
- • 1 1/2 tbsp Neutral cooking oil
- • 1/2 tsp Sesame oil
Liquids
- • 5 tbsp Water
Directions
Marinate the chicken
- Cut chicken breast crosswise into thin slices (about 5mm/0.2inch). Put into a bowl.
- Add tapioca starch (or corn starch) and water. Stir well to evenly coat the chicken.
- Then add a drop of oil and mix well. Set aside.
Mix the sauce
- In a small bowl, mix all the ingredients for the sauce. Set aside.
Cook the chicken
- Heat up a wok over high heat until it smokes (see note 3). Pour in 1 tablespoon of oil.
- Slide in the chicken. Transfer it out as soon as it loses the pinkness (Do not overcook). Set aside.
Combine the dish
- Pour the remaining ½ tablespoon of oil into the wok. Firstly fry onion and garlic over high heat until fragrant.
- Add carrot and fry for 15 seconds or so. Then snow pea and baby corn go in. Stir fry for another 20 seconds.
- Put the chicken back into the wok, along with mushroom and mung bean sprouts. Cook for 30 seconds.
- Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.
- As soon as you see the liquid thickening, transfer everything to a serving dish. Enjoy immediately with plain rice or as a topping for noodles.
