Description
Learn how to make delicious Classic Chicken Chop Suey with Global Roots. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil, divided (substitute with canola or peanut oil)
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 cup sliced celery (about 3 stalks)
- 1 cup sliced mushrooms (white or cremini work well)
- 1 cup bean sprouts, rinsed and drained
- 1 medium green bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
- 1/4 cup chicken broth or water
- 1 tablespoon oyster sauce (optional, for deeper umami)
- 1 teaspoon cornstarch (for thickening)
- 1 teaspoon sugar (balances the soy sauce)
- Freshly ground black pepper, to taste
- 2 green onions, sliced (for garnish)
- Cooked white rice or egg noodles, for serving
Instructions
- Start by preparing all your vegetables and slicing the chicken into thin, bite-sized strips. This mise en place is key to a smooth cooking process—trust me, from my early kitchen experiments, being organized saves stress and helps everything come together.
- In a small bowl, whisk together the soy sauce, chicken broth, oyster sauce (if using), sugar, and cornstarch until smooth. Set this sauce mixture aside; it’s going to bring everything together with that signature glossy finish.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When hot, add the chicken strips in a single layer. Let them sear undisturbed for about 2 minutes, then stir and cook for another 2-3 minutes until cooked through and lightly browned. Remove chicken from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Toss in the minced garlic and sliced onions, stirring for about 1 minute until fragrant and starting to soften.
- Next, add the celery, mushrooms, green bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. This quick cooking preserves their crunch and color, a detail I learned during those college dinners where presentation mattered almost as much as taste.
- Return the cooked chicken to the pan. Pour in the sauce mixture and toss everything together. The sauce will thicken within a minute or two, coating the chicken and veggies beautifully.
- Gently fold in the bean sprouts and cook for an additional 30 seconds to keep their fresh snap. Season with black pepper to your liking.
- Remove from heat and garnish with sliced green onions. Serve immediately over steamed white rice or your favorite egg noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Classic Chicken Chop Suey with Global Roots, recipe, cooking, food
