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Chicken Chop Suey Recipe

Chinese-American · Main course · 25 min total

A quick and easy stir-fry with tender chicken and crisp vegetables in a savory sauce, perfect for a weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 onion, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, sliced
• 1 cup snow peas, trimmed
• 1 cup bean sprouts
• 1/2 cup chicken broth
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

Instructions

1. In a bowl, toss chicken with soy sauce and cornstarch; set aside.
2. Heat oil in a wok or large skillet over high heat. Add chicken and stir-fry until browned, about 3 minutes. Remove and set aside.
3. Add garlic and ginger to the wok; stir for 30 seconds. Add onion, celery, and bell pepper; stir-fry for 2 minutes.
4. Add snow peas and bean sprouts; stir-fry for 1 minute.
5. Return chicken to the wok. Add chicken broth and oyster sauce; stir-fry until sauce thickens, about 1 minute.
6. Drizzle with sesame oil, toss, and serve immediately over steamed rice.

Tips

• Substitute shrimp or pork for chicken if desired.
• Add water chestnuts or bamboo shoots for extra crunch.
• Leftovers can be stored in the refrigerator for up to 2 days.

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