Easy Chop Suey
A quick, colorful stir-fry of tender chicken and crisp vegetables tossed in a glossy soy–oyster sauce. It’s a weeknight-friendly classic that comes together fast in one pan.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs, thinly sliced or chicken breast
- 2 tablespoon vegetable oil
- 2 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup celery, sliced
- 1 cup yellow onion, sliced
- 1 cup mushrooms, sliced
- 0.5 cup red bell pepper, thinly sliced
- 2 cup green cabbage, shredded
- 1 cup bean sprouts
- 0.25 cup green onions, sliced for garnish
- 1 cup low-sodium chicken broth
- 2 tablespoon soy sauce low-sodium recommended
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch for sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar optional
- 1 teaspoon toasted sesame oil
Instructions
Preparation Steps
- Whisk the sauce: In a bowl, combine chicken broth, soy sauce, oyster sauce, cornstarch, sugar, rice vinegar, and sesame oil until smooth. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until just cooked through and lightly browned, 3 to 4 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil to the pan. Stir-fry garlic and ginger until fragrant, about 10 seconds.
- Add onion and celery; cook 2 minutes. Stir in mushrooms and bell pepper; cook 2 minutes more.
- Add cabbage and bean sprouts; toss just until slightly wilted, about 1 to 2 minutes.
- Return chicken to the pan. Whisk the sauce again and pour it in; stir-fry until the sauce thickens and coats everything, 1 to 2 minutes. Garnish with green onions and serve hot over rice.
Notes
Swap chicken with shrimp, pork, or extra-firm tofu. Add water chestnuts for crunch or a splash of extra soy sauce to taste. For a noodle version, toss in cooked lo mein during the final minute.