Chop Suey (Chicken Stir Fry)

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Chop suey is a quick and tasty Chinese-American stir fry dish. It’s packed with veggies and chicken, making it both healthy and filling. This chop suey recipe takes just 15 minutes from start to finish, perfect for busy weeknights.

The key to great chop suey is the sauce. Chinese cooking wine gives it an authentic flavor. The dish is very flexible – you can use whatever veggies you have on hand. This recipe calls for choy sum, carrots, mushrooms, and bean sprouts, but feel free to mix it up.

Exact Ingredients List

Here’s what you’ll need to make this tasty Chicken Chop Suey:

For the chicken:

• 180g (6oz) chicken breast, thinly sliced
• 1/2 tsp baking soda (optional)

For the sauce:

• 1 tbsp cornstarch
• 1 1/2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Chinese cooking wine or mirin
• 1/2 tsp sesame oil (optional)
• Dash of white or black pepper
• 3/4 cup (185 ml) water

For the stir fry:

• 1 1/2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1/2 onion, sliced
• 5-6 stems choy sum
• 1 medium carrot
• 1/2 cup sliced mushrooms
• 1 cup bean sprouts

This recipe serves 2-3 people and takes about 15 minutes to make. It’s a quick and yummy meal perfect for busy weeknights!

Instructions

Heat oil in a wok or skillet over high heat. Add chopped garlic and stir quickly. Toss in sliced onion and cook for 1 minute, stirring constantly until it starts to wilt.

Add the chicken and cook for 1 minute until it turns white on the outside. Next, add choy sum stems, thinly sliced carrots, and mushrooms. Stir fry for another minute.

Pour in the sauce mixture and add choy sum leaves and bean sprouts. Continue stir frying for 1-2 minutes until the sauce thickens. The veggies should still be crisp, not mushy.

Serve the chop suey right away with rice. For a lighter option, try it with cauliflower rice instead.

Remember, the key to great stir fry is cooking quickly over high heat. Keep the ingredients moving in the pan to prevent burning.

Possible Substitutes List

Here’s a handy list of substitutes for the Chop Suey (Chicken Stir Fry) recipe:

Protein:

• Beef strips
• Tofu cubes
• Shrimp
• Pork slices

Vegetables:

• Bok choy instead of choy sum
• Snow peas for crunch
• Bell peppers for color
• Broccoli florets

Sauce ingredients:

• Dry sherry for Chinese cooking wine
• Tamari for soy sauce (gluten-free option)
• Hoisin sauce for oyster sauce
• Cornstarch or arrowroot for thickening

Oil options:

• Peanut oil
• Coconut oil
• Avocado oil

For a veggie-packed meal, try adding water chestnuts or bamboo shoots. These add nice texture and flavor. Feel free to mix and match based on what’s in your fridge!

How To Make It Diabetes-Friendly

This tasty stir-fry can be adapted for people with diabetes. Here are some easy changes:

• Use less oil. Try 1 tablespoon instead of 1.5 tablespoons.

• Skip the cornstarch in the sauce. This lowers carbs.

• Add more veggies. Double the mushrooms and bean sprouts.

• Use brown rice instead of white rice. It has more fiber.

• Make smaller portions. Aim for 1/2 cup of cooked rice per person.

• Use low-sodium soy sauce to cut down on salt.

Here’s a diabetes-friendly version of the sauce:

• 1 tbsp low-sodium soy sauce
• 1 tsp oyster sauce
• 1 tbsp Chinese cooking wine
• 1/2 tsp sesame oil
• Dash of white pepper
• 1/2 cup water

Mix all ingredients in a bowl. Stir well before adding to the pan.

Cook the stir-fry as directed. The sauce will be thinner without cornstarch. That’s okay – it still tastes great!

Tips, Tricks & Storing

For the best chop suey, cut all veggies into similar sizes. This helps them cook evenly. Make sure to have all ingredients ready before you start cooking. The process goes fast!

Heat your wok or pan until it’s very hot before adding oil. This prevents food from sticking. Stir-fry in small batches if needed to keep the heat high.

Don’t overcook the veggies. They should stay crisp and colorful. Add softer veggies like bean sprouts last to keep their crunch.

Try different veggies based on what’s in your fridge. Bell peppers, celery, or snow peas work great too.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat until hot. Add a splash of water if needed to loosen the sauce.

For meal prep, cook the chicken and veggies separately. Store them in the fridge, then combine and add sauce when reheating.