Chicken Chop Suey

This Chop Suey recipe is a quick, flavor-packed, saucy stir-fry elevated with super-tender chicken (thanks to a restaurant technique!), loads of crisp-tender veggies, and a multidimensional sauce that's one of my all-time favorites! See the post for step-by-step photos, expert tips, and variations.

Prep Time 30

Servings servings

Author [email protected]

Ingredients

12 ounces chicken breasts, sliced into thin (1/4 inch) strips
2 tablespoons peanut or vegetable oil

Quick VELVETING

1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon toasted sesame seed oil
1 teaspoon rice wine (See Notes)
1 teaspoon baking soda

STIR FRY SAUCE

1/3 cup low sodium chicken broth
3 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
1 tablespoon rice wine (See Notes)
1-3 teaspoons Asian chili sauce or Sriracha,
1 teaspoon toasted sesame seed oil
1/4 teaspoon white pepper
1 tablespoon cornstarch

STIR FRY

1/2 large white onion, sliced
2 baby bok choy (about 15 oz.)
2 cups broccoli florets (bite size)
1 carrot, thinly sliced
1 red bell pepper cut into 1” pieces
1 5-oz can (3/4 cup) baby corn
3-4 garlic cloves, minced
2 teaspoons minced ginger
1 cup mung bean sprouts

Instructions

Velvet Chicken: Whisk the velveting ingredients in a large freezer bag or bowl. Add the sliced chicken and turn to coat. Marinate at room temperature while you prep your sauce and veggies; ideally 20-30 minutes, but no more, or it can become mushy.
Bok Choy: Separate the stems and leaves. Cut any large stems in half lengthwise. Slice the leaves into thick ribbons.
Sauce: Whisk the Stir Fry Sauce ingredients together in a medium bowl; set aside.
Cook Chicken: Heat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat until lightly smoking, then add 2 tablespoons vegetable or peanut oil and swirl to coat. Spread the chicken in a single layer and sear each side for 1-2 minutes. (It should be about 90% cooked at this point.) Transfer the chicken to a plate.
Stir Fry Veggies Part 1: Heat one tablespoon of oil in the same skillet over medium-high heat. Add the onions, broccoli, and bok choy stems, and stir-fry for 1 minute.
Stir Fry Veggies Part 2: Add the carrots, bell peppers, and baby corn, and stir-fry for 1-2 minutes. (Don’t over-cook because they will continue to cook in the sauce). Add the garlic and ginger and sauté for 30 seconds.
Add Sauce: Whisk the sauce (to recombine) and add it to the pan with the chicken, bok choy leaves, and bean sprouts. Bring the sauce to a simmer and let it thicken for 1-2 minutes.
Serve: Garnish with additional chili sauce, green onions, and sesame seeds if desired.

Notes

Rice wine: Use Shaoxing cooking wine, or I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores, or you can purchase it on Amazon. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
The best substitute is pale dry sherry. Do NOT substitute with rice vinegar; they are NOT the same.

Meal Prep:

This recipe can come together even more quickly by preparing some of the elements in advance:

Chicken: Slice the chicken, then store it in an airtight container in the fridge for up to 2 days. Whisk the velveting ingredients together and refrigerate, but keep the chicken separate.
Vegetables: Wash, peel, and cut vegetables. Store in separate containers or bags in the fridge, with a paper towel to keep them crisp.
Sauce: Whisk the stir-fry sauce ingredients together and keep in a sealed container in the fridge. Give it a quick stir before adding to the pan to recombine any settled cornstarch.