Chicken Chop Suey is a classic Chinese-American dish known for its savory sauce and medley of crunchy vegetables. This version adds a unique twist by incorporating vibrant bell peppers, baby corn, and a hint of ginger to elevate the traditional flavors. Tender chicken strips are stir-fried with crisp vegetables, all coated in a rich, soy-based sauce with a splash of oyster sauce and a touch of sesame oil. The result is a deliciously savory and slightly sweet dish that pairs perfectly with steamed jasmine rice or noodles, offering a wholesome and satisfying meal that’s quick to prepare.
Ingredients:
- 1 lb (450g) chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup baby corn, halved
- 1 cup bean sprouts
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
- 1/2 cup chicken broth
- 2 green onions, chopped
- Salt and pepper to taste
- Cooked jasmine rice or noodles, for serving
Instructions:
- Prepare the Chicken: Season the sliced chicken breast with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it is just cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the onion, bell peppers, and baby corn. Stir-fry for about 3-4 minutes, until the vegetables start to soften.
- Add Aromatics: Add the minced garlic and ginger to the skillet and cook for an additional minute until fragrant.
- Make the Sauce: In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour the mixture into the skillet with the vegetables and stir well.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet and toss to coat in the sauce. Add the bean sprouts and stir-fry for another 2 minutes.
- Thicken the Sauce: Pour in the chicken broth and bring to a simmer. Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
- Finish the Dish: Taste and adjust seasoning with salt and pepper as needed. Sprinkle the chopped green onions over the top.
- Serve: Serve the Chicken Chop Suey over steamed jasmine rice or noodles. Enjoy the dish hot, garnished with extra green onions or sesame seeds if desired.
Feel free to customize the vegetables or add your favorite ingredients to give this classic a personal twist!
