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Super-saucy chicken chop suey recipe
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Quick and healthy stir-fry with chicken, veggies, and a delicious homemade sauce - perfect for the whole family!
Ingredients:
  • 36.80 gm vegetable oil
  • 1 brown onion, halved, sliced
  • 1 carrot, thinly sliced diagonally
  • 1 bunch Chinese broccoli, cut into 5cm lengths, stems and leaves separated
  • 100g snow peas, trimmed
  • 227g can sliced water chestnuts, drained
  • 250.00 ml bean sprouts, trimmed
  • Sliced red chilli, to serve
  • Steamed jasmine rice, to serve
  • 500g chicken breast fillets, sliced
  • 40.00 gm cornflour
  • 40.00 ml shao hsing (Chinese cooking wine)
  • 42.00 gm soy sauce
  • 76.25 gm oyster sauce
  • 20.00 ml shao hsing (Chinese cooking wine)
  • 1 1/2 tsp sesame oil
Instructions:
  • For marinated chicken, simply mix all the ingredients in a bowl until fully combined and let it sit for 10 to 15 minutes to absorb the flavors.
  • Prepare the sauce by combining all ingredients with 1 cup of cold water in a small bowl, stirring until fully incorporated.
  • Heat a wok or large frying pan over high heat, add 2 teaspoons oil and swirl to coat. Stir-fry onion and carrot for 2 minutes until lightly charred and tender. Transfer to a large bowl. Next, stir-fry broccoli stems and snow peas for 2 minutes until tender, then add to the bowl. Lastly, stir-fry water chestnuts for 1 minute and transfer to the bowl.
  • Add the 2 teaspoons of remaining oil to the wok and spread half of the chicken mixture into a single layer. Allow it to cook without stirring for 1 minute, then stir-fry for another minute until well browned and cooked through. Transfer to a bowl and repeat the process with the remaining oil and chicken.
  • Combine the chicken and vegetables with the sauce and broccoli leaves in the wok. Stir-fry for 2 to 3 minutes until the leaves are just wilted and the sauce thickens. Mix in the bean sprouts, sprinkle with chili, and serve alongside steamed rice.

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