Chicken Chop Suey
A quick and delicious stir-fry dish featuring tender chicken and vibrant mixed vegetables in a savory sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound Chicken breast, sliced Can be substituted with tofu for a vegetarian option.
- 2 cups Mixed vegetables (bell peppers, carrots, broccoli, snow peas) Use frozen veggies to save time.
- 2 tablespoons Vegetable oil Any neutral oil such as canola or peanut oil works well.
- 3 cloves Garlic, minced Fresh garlic is best for flavor.
- 1 tablespoon Ginger, minced Fresh ginger enhances the dish's aroma.
- 1/4 cup Soy sauce (low-sodium preferred) Adjust the quantity based on your salt preference.
- 1 tablespoon Cornstarch This helps to thicken the sauce.
- 1/2 cup Chicken broth Vegetable broth can be used for a vegetarian option.
- As needed Salt and pepper to taste Adjust to your personal preference.
- For serving Cooked rice Description as a base for the chop suey.
Instructions
Cooking Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and ginger and sauté for another minute until fragrant.
- Add the mixed vegetables and stir-fry for 3-4 minutes until just tender.
- In a small bowl, mix the soy sauce, cornstarch, and chicken broth.
- Pour this mixture over the chicken and vegetables. Stir to combine and cook until the sauce thickens, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot over cooked rice.
Notes
Use a high smoke point oil like canola or peanut oil to prevent burning. Ensure the chicken is cut into uniform pieces for even cooking. Do not overcrowd the pan; cook in batches if necessary to achieve a good sear. For added flavor, try adding a splash of sesame oil at the end of cooking. Let leftovers cool completely before storing to maintain quality. For a spicier kick, add some red pepper flakes or sriracha to the sauce.