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Chop Suey
Chop Suey
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Colorful and quick Chinese-American stir fry made with pantry staples.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1/2 white onion, chopped
  • 2 medium carrots, cut 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, cut into 1-inch pieces
  • 2 ribs celery, cut into 1-inch pieces
  • 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, to dissolve cornstarch
  • Salt, to taste
  • 3 cups steamed rice
Instructions:
  • Heat oil in a wok or large non-stick skillet until smoking. Add chicken thighs and stir fry until no longer pink, about 5 minutes.
  • Sauté the onion and carrots with chicken broth, oyster sauce, soy sauce, sugar, and sesame oil over high heat for 5 minutes until the sauce is bubbling.
  • Add the mushrooms, pepper, and celery to the pan. Stir fry until the celery is tender-crisp, about 5 minutes.
  • Toss in the peas, green onions, and bean sprouts. Stir until thoroughly combined and heated, around 2 minutes.
  • To thicken the sauce, dissolve cornstarch in water in a small bowl. Then, stir the cornstarch slurry into the pan and cook until the sauce thickens, about 1 to 2 minutes. Season with salt to taste and serve with rice. Enjoy the dish? Please leave us a review!

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