The Best Chop Suey Recipe
Let’s talk about why this is the best Chop Suey recipe you’ll ever try. Firstly, it’s all about the perfect balance of flavors – the chicken is juicy and tender, and the vegetables are just the right amount of crunchy, all swimming in a sauce that’s rich, yet not overpowering. But here’s the real kicker: it’s so easy to make! You’re literally just minutes away from a dish that’s not only incredibly satisfying but also packs a nutritious punch. Trust me, one bite, and you’ll be scooping up seconds before you know it!
Chicken Breast: You can also use chicken thighs, just make sure they’re skinless and boneless. Egg White: Helps to tenderize the chicken. Cornstarch: This coats the chicken, giving it a silky texture once cooked. Soy Sauce: For a little salty and umami flavor.
Vegetable Oil: Any neutral oil, like canola or peanut oil can also be used. Garlic: Fresh is best! Use as much or as little as you like. Vegetables: I like to use onion, bell peppers and a bunch of mixed veggies like carrots, snow peas, and broccoli. Feel free to sub with your favorite veggies like baby corn, zucchini, green beans or mushrooms. Soy Sauce: Opt for a low sodium soy sauce. Oyster Sauce: I love adding oyster sauce for that deep, savory flavor. You can substitute with some hoisin sauce, though it’s a bit sweeter. Sugar: Just a touch balances the flavors. You can substitute with honey or brown sugar. Salt and Pepper: Adjust to taste, careful with the taste because the soy sauce itself can be pretty salty. Chicken Broth (low sodium): You can substitute with a vegetable broth if you wish. Cornstarch and Water Mixture: To thicken our sauce.
In a medium bowl, add the egg white, cornstarch, soy sauce and whisk well. Add the chicken pieces and toss everything together, making sure each piece is nicely coated in the marinade. Let it chill out in the refrigerator for 30 minutes Next, it’s time to cook the chicken. Heat a tablespoon of vegetable oil in your skillet or wok over medium heat. Add the chicken and stir-fry for 2-3 minutes, just until it turns opaque. You’re not looking to fully cook it here, just to start the process. Then, take it out of the skillet and set it aside. Now, let’s get those veggies sizzling. In the same skillet, add another splash of vegetable oil and crank up the heat to medium-high. Toss in the garlic and onion first, stirring until the onion gets a bit translucent, about 2 minutes. Then, add your bell pepper and the rest of the veggies. Stir-fry them for 3-4 minutes – you want them to be colorful and crunchy. Bring the cooked chicken back into the skillet with the veggies. Pour in the soy sauce, oyster sauce, sprinkle in the sugar, and season with salt and pepper. Give everything a good stir to mix those flavors together. Finally, let’s get that sauce just right. Pour in the chicken broth and let the mixture simmer. Slowly add your cornstarch-water mix, stirring continuously. In about 2 minutes, you’ll see the sauce thicken beautifully.
Storage
To store leftover chop suey, just let it cool down to room temperature, then transfer it to an airtight container and pop it in the fridge, where it’ll keep well for up to 3-4 days. And yes, you can freeze it! In the freezer, it’ll last for about 2-3 months – just thaw and reheat gently when you’re ready to enjoy it again.
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