Chicken Chop Suey
Tender chicken, crunchy carrots, and an amazing sauce creates a must make chicken chop suey!
Servings: 5
Calories: 264kcal
Ingredients
For the meat:
- 1 pound boneless skinless chicken breasts (thinly sliced)
- 1 tablespoon baking soda
For the sauce:
- 2 tablespoons cornstarch
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Chinese cooking wine
- 1 teaspoon sesame oil (optional)
- dash of pepper
- 1 ½ cups water
Stir Fry:
- 3 tablespoons vegetable oil
- 4 cloves garlic (finely chopped)
- 1 white or yellow onion sliced
- 8-10 stalks bok choy cut into 1 inch pieces, leaves included (or other Asian greens)
- ¾ cup carrots (cut into thin slices)
- 8 ounces sliced water chestnuts (drained)
- 1 cup sliced mushrooms shitake is authentic, but any will do
- 1 ½ - 2 cups bean sprouts
Instructions
To tenderize the meat:
- Place chicken in a bowl, sprinkle with baking soda. Mix it around and set aside for no longer than 15-20 minutes or meat will get too tender. In a colander, rinse well then pat dry with a paper towel or two. Set aside.
Sauce preparation:
- Place cornstarch and soy sauce in a bowl. Mix until lump free.
- Add oyster sauce, chinese cooking wine, sesame oil, pepper and water. Set aside.
Stir Fry:
- Heat oil in skillet over high heat. Add garlic and onion, stirring until onion is starting to wilt. (About 1-2 minutes.)
- Add meat and cook 1-2 minutes, until surface changes color from pink to white.
- Add bok choy stems, carrots, water chestnuts and mushrooms. Stir fry for 2 minutes.
- Add bok choy leaves, bean sprouts and sauce. Stir fry for 1-2 minutes until the sauce thickens to thick syrup consistency. Vegetables should still be tender/crisp but not soggy or soft.
- Remove from heat and serve immediately over rice or noodles.
Nutrition
Calories: 264kcal | Carbohydrates: 17g | Protein: 24g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 1304mg | Potassium: 701mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4251IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 2mg