Cooked - Chicken Chop Suey

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Chop Suey

1.0

1 pound boneless skinless chicken breasts (thinly sliced)

1 tablespoon baking soda

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon oyster sauce

2 tablespoons Chinese cooking wine

1 teaspoon sesame oil (optional)

Dash of pepper

1 ½ cups water

3 tablespoons vegetable oil

4 cloves garlic (finely chopped)

1 white or yellow onion sliced

8-10 stalks bok choy cut into 1 inch pieces, leaves included (or other Asian greens)

¾ cup carrots (cut into thin slices)

8 ounces sliced water chestnuts (drained)

1 cup sliced mushrooms shitake is authentic, but any will do

1 ½ - 2 cups bean sprouts

Place chicken in a bowl, sprinkle with baking soda. Mix it around and set aside for no longer than 15-20 minutes or meat will get too tender. In a colander, rinse well then pat dry with a paper towel or two. Set aside.
Place cornstarch and soy sauce in a bowl. Mix until lump free. Add oyster sauce, chinese cooking wine, sesame oil, pepper and water. Set aside.
Heat oil in skillet over high heat. Add garlic and onion, stirring until onion is starting to wilt. (About 1-2 minutes.) Add meat and cook 1-2 minutes, until surface changes color from pink to white.
Add bok choy stems, carrots, water chestnuts and mushrooms. Stir fry for 2 minutes.
Add bok choy leaves, bean sprouts and sauce. Stir fry for 1-2 minutes until the sauce thickens to thick syrup consistency. Vegetables should still be tender/crisp but not soggy or soft.
Remove from heat and serve immediately over rice or noodles.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 137 weeks ago

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