Chop Suey
Chop Suey is a vibrant, hearty stir-fry that combines tender chicken with a medley of crisp vegetables and savory sauces. This dish is perfect for those craving a quick yet flavorful meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 medium white onion chopped
- 2 medium carrots sliced into 1/4-inch coins
- 1/3 cup low-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 8 to 10 shiitake mushrooms stemmed
- 1 red bell pepper diced into 1-inch pieces
- 2 ribs celery sliced into 1-inch segments
- 4 ounces snow peas trimmed
- 2 green onions sliced into 1 1/2-inch pieces
- 3 ounces mung bean sprouts
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons water for dissolving cornstarch
- Salt to taste
- 3 cups steamed rice for serving
Instructions
- Prepare the chicken:
- Begin by heating vegetable oil in a wok or a large, deep non-stick skillet over medium-high heat. Once the oil is hot and begins to shimmer, add the chicken pieces. Stir-fry for approximately 5 minutes, or until the chicken is fully cooked through and no longer pink.
- Add vegetables and seasonings:
- Introduce the chopped onion and sliced carrots to the pan, followed by the chicken broth, oyster sauce, soy sauce, sugar, and sesame oil. Stir everything together and cook over high heat for 5 minutes, allowing the sauce to bubble and the flavors to meld.
- Incorporate remaining vegetables:
- Add the shiitake mushrooms, red bell pepper, and celery to the pan. Stir-fry for an additional 5 minutes, until the celery becomes tender but still crisp.
- Add peas, green onions, and bean sprouts:
- Next, stir in the snow peas, green onions, and mung bean sprouts. Cook for another 2 minutes, ensuring that all ingredients are well-combined and heated through.
- Thicken the sauce:
- To thicken the sauce, dissolve the cornstarch in 1 1/2 teaspoons of water. Add the cornstarch mixture to the pan, stirring constantly. Continue to stir-fry for 1 to 2 minutes until the sauce reaches your desired consistency. Season with salt to taste, then serve the dish with steamed rice.