Chicken Chop Suey (with an easy stir-fry sauce)
A delicious stir-fry of tender chicken & crunchy vegetables, chicken chop suey is very easy to make. Its tasty, thick sauce works well for other stir-fries too.
- Prep time
- 10 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 pc chicken breast,
- 1/2 tbsp tapioca starch, or cornstarch
- 1 pinch salt
- 1 tbsp water
- 1 drop cooking oil
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 tbsp oyster sauce (see note 1)
- 1/2 tsp sesame oil
- 1 tbsp tapioca starch, or cornstarch (see note 2)
- 1 pinch salt
- 1/4 tsp ground white pepper
- 4 tbsp water
- 1/2 onion, sliced
- 2 clove garlic, sliced
- 1 small carrot, thinly sliced
- 1 handful snow peas (mangetout), strings removed
- 3 baby corn, diagonally sliced
- 3 button mushroom, sliced
- 1 handful mung bean sprouts
- 11/2 tbsp neutral cooking oil, divided
Instructions
- 1
Cut chicken breast crosswise into thin slices (about 5mm/0.2inch). Put into a bowl.
- 2
Add tapioca starch (or corn starch) and water. Stir well to evenly coat the chicken.
- 3
Then add a drop of oil and mix well. Set aside.
- 4
In a small bowl, mix all the ingredients for the sauce. Set aside.
- 5
Heat up a wok over high heat until it smokes (see note 3). Pour in 1 tbsp of oil.
- 6
Slide in the chicken. Transfer it out as soon as it loses the pinkness (Do not overcook). Set aside.
- 7
Pour the remaining 1/2 tbsp of oil into the wok. Firstly fry onion and garlic over high heat until fragrant.
- 8
Add carrot and fry for 15 seconds or so. Then snow pea and baby corn go in. Stir fry for another 20 seconds.
- 9
Put the chicken back into the wok, along with mushroom and mung bean sprouts. Cook for 30 seconds.
- 10
Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.
- 11
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.