CHICKEN CHOP SUEY with stir fry veges in a mild sauce

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CHICKEN CHOP SUEY
with stir fry vegetable in a mild sauce.

Chicken Chop Suey is a classic stir-fry favorite, beloved for its crunch and clean, savory flavors. This version uses tender chicken thighs and a colorful medley of fresh vegetables, all brought together by a silky, mild sauce. It is a fast, nutritious meal that perfectly balances protein and greens.

The Ingredients

The Chicken Marination:

  • 1 lb Boneless Chicken Thighs (diced into bite-sized pieces)

  • 1/4 cup Dry Sherry (or Shaoxing wine)

  • 1 Garlic clove (finely chopped)

  • 1 tsp Ginger (finely chopped)

  • 1 tsp Cornstarch (helps tenderize the meat)

The Vegetable Medley:

  • 1 medium Onion (chopped)

  • 2 ribs Celery (thinly sliced)

  • 1/2 lb Bok Choy (sliced, keeping whites and greens separate)

  • 1 Carrot (thinly sliced)

  • 1/4 lb Fresh Bean Sprouts

  • Cooking Oil (as needed)

The Silky Sauce:

  • 1/2 cup Chicken broth

  • 1 tbsp Oyster sauce

  • 1 tbsp Soy sauce

  • 1 tsp Cornstarch

Preparation Steps

1. Marinate and Mix

In a medium bowl, combine the diced chicken with the dry sherry, garlic, ginger, and cornstarch. Let it sit for 15 minutes to allow the flavors to penetrate the meat. While the chicken marinates, whisk all the sauce ingredients together in a small bowl until the cornstarch is fully dissolved.

2. Sear the Chicken

Heat a large skillet or wok over medium-high heat. Add a splash of oil and, once shimmering, toss in the marinated chicken. Stir-fry for 2 to 3 minutes until the chicken is browned and fully cooked through.

3. Stir-Fry the Aromatics

Add the onions to the pan. Sauté for another 2 to 3 minutes until they become translucent and develop a light, sweet caramelization.

4. Layer the Vegetables

  • Add the celery and carrots, stir-frying for 2 to 3 minutes to maintain their "snap."

  • Toss in the whites (bottoms) of the bok choy and cook for another 2 to 3 minutes. (Add the leafy greens at the very end to prevent over-wilting).

5. The Final Glaze

Give the sauce mixture a quick stir and pour it into the skillet. Toss everything together for about 30 seconds until the sauce thickens into a clear, glossy glaze that coats every ingredient.

6. Garnish and Serve

Remove from heat and fold in the fresh bean sprouts for a final layer of crunch. Serve immediately over a bed of steaming hot white rice.

Chef’s Tip

  • The Crunch Factor: Add the bean sprouts at the very last second before serving; their residual heat will soften them just enough while keeping them incredibly crisp!

  • Uniform Slicing: Try to slice the carrots and celery to a similar thickness so they cook evenly at the same time.

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