Description
This quick chicken chop suey brings bright vegetables and silky chicken together in a glossy, savory sauce perfect for weeknights.
Ingredients
Scale
- 500 g boneless, skinless chicken thighs
- 30 ml light soy sauce
- 15 ml Shaoxing wine or dry sherry
- 30 g cornstarch
- 30 ml neutral oil (e.g., canola or peanut)
- 150 g sliced onion (1 medium)
- 120 g sliced celery (2 stalks)
- 120 g sliced bell pepper (1 medium)
- 100 g snow peas (1 cup)
- 80 g sliced carrots (1 medium)
- 3 cloves garlic
- 20 g fresh ginger (1 Tbsp minced)
- 240 ml chicken stock or water (1 cup)
- 15 ml oyster sauce
- 15 ml rice vinegar
- 5 g sugar (1 tsp)
- 5 ml sesame oil (1 tsp)
- Salt and freshly ground black pepper to taste
Instructions
- Cut and velvet the chicken: Cut the chicken thighs into bite-size pieces and toss with soy sauce, Shaoxing wine, and cornstarch. Let sit for 5 minutes.
- Prep the vegetables and aromatics: Slice the onion, celery, bell pepper, snow peas, and carrot; mince the garlic and ginger.
- Blanch or par-cook hard vegetables (optional): Blanch carrots in boiling water for 30 seconds if desired for extra crispness.
- Heat oil for velveting: Heat neutral oil in a skillet until shimmering. Briefly plunge the coated chicken into the hot oil for 20-30 seconds, then drain.
- Stir-fry the aromatics and vegetables: Heat oil in a wok, stir-fry onions and carrots for 1 minute, then add celery, bell pepper, and snow peas, stir-frying until bright and fragrant, about 3–4 minutes.
- Bring chicken and sauce together: Push vegetables to the side, add velveted chicken, and stir. Add chicken stock, soy sauce, oyster sauce, rice vinegar, and sugar; stir to combine and simmer for 1–2 minutes.
- Mix cornstarch slurry: Mix cornstarch with water and pour into the pan, stirring until sauce thickens. Finish with sesame oil and black pepper. Serve over rice.
Notes
Professional tip: Ensure you cut ingredients to uniform size for even cooking. For the best texture, avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg