Description
This Chop Suey recipe is a classic Chinese-American dish that’s quick and easy to make! Tender chicken and crisp vegetables are stir-fried in a savory sauce, making it a delicious and satisfying meal.
Ingredients
Units
Scale
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For the Chicken:
- 1/2 pound boneless, skinless chicken breast, thinly sliced
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
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For the Chop Suey:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 medium bell pepper, sliced into strips
- 2 cups mixed vegetables (carrots, snow peas, broccoli, baby corn), bite-sized
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 1 cup low-sodium or no-sodium chicken broth
- 2 tablespoons cornstarch mixed with 4 tablespoons water
Instructions
- Marinate Chicken: In a bowl, whisk together egg white, cornstarch, and soy sauce. Add chicken and marinate for 30 minutes in the refrigerator.
- Cook Chicken: Heat 1 tablespoon oil in a skillet or wok over medium heat. Cook marinated chicken until opaque. Remove and set aside.
- Stir-fry Vegetables: Heat remaining oil in the skillet. Add garlic and onion; stir-fry until onion is translucent. Add bell pepper and mixed vegetables; stir-fry until crisp-tender.
- Combine and Finish: Return chicken to the skillet. Add soy sauce, oyster sauce, sugar, salt, and pepper. Stir in chicken broth and bring to a simmer. Gradually add cornstarch slurry, stirring until sauce thickens.
- Serve: Serve hot over cooked rice.
Notes
- Nutritional information does not include rice.
- Customize the vegetables based on your preference.
- Slice chicken thinly for quick cooking.
- Stir-fry quickly to maintain crispness and prevent chicken from drying out.
- Adjust sauce ingredients to your taste.
Nutrition
- Serving Size: ยผ of recipe
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg