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Chop Suey Stir Fry

A quick, classic stir-fry with tender chicken and mixed vegetables in a savory oyster-soy sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/2 pound chicken breast boneless, skinless, thinly sliced
  • 1 egg white
  • 1 tablespoon cornstarch for chicken marinade
  • 1 tablespoon soy sauce for chicken marinade
  • 2 tablespoons vegetable oil divided
  • 2 cloves garlic minced
  • 1 medium onion thinly sliced
  • 1 medium bell pepper sliced into strips
  • 2 cups mixed vegetables bite-sized (e.g., carrots, snow peas, broccoli, baby corn)
  • 1/4 cup soy sauce low sodium
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1 cup chicken broth low sodium or no sodium added
  • 2 tablespoons cornstarch mixed with 4 tablespoons water (slurry)

Instructions

  • In a medium bowl, whisk the egg white with 1 tablespoon cornstarch and 1 tablespoon soy sauce until smooth.
  • Add the thinly sliced chicken to the bowl and toss to coat; refrigerate and marinate for 30 minutes.
  • Heat 1 tablespoon vegetable oil in the wok or skillet over medium heat, then add the marinated chicken and cook 2–3 minutes until opaque; remove and set aside.
  • Add the remaining 1 tablespoon oil to the pan over medium-high heat, then stir-fry the minced garlic and sliced onion until the onion is translucent, about 2 minutes.
  • Add the bell pepper and mixed vegetables and stir-fry 3–4 minutes until vegetables are tender-crisp.
  • Return the cooked chicken to the pan and pour in 1/4 cup soy sauce, 2 tablespoons oyster sauce, and 1 teaspoon sugar; season with salt and pepper to taste and stir to combine.
  • Pour in 1 cup chicken broth and bring to a simmer, then slowly stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 4 tablespoons water) until the sauce thickens, about 2 minutes.
  • Remove from heat and serve immediately with cooked rice.

Equipment

  • 12.6 inch nonstick wok with lid and spatula
  • Mixing Bowl
  • measuring spoons and cups
  • small bowl for cornstarch slurry

Notes

  • Nutritional information does not include rice.
  • Prep ingredients first: chop vegetables, slice chicken, and whisk the sauce before cooking.
  • Marinating with egg white and cornstarch gives the chicken a velvety texture; don’t skip it.
  • Use similar-sized vegetables so they cook evenly.
  • For heat, add chili crisp, Sriracha, or red pepper flakes to the sauce.
  • If you don’t have oyster sauce, use hoisin or soy sauce with a splash of Worcestershire.