Classic Chicken Chop Suey
Elevate your weeknight dinners with this deliciously simple Classic Chicken Chop Suey recipe, a timeless takeout favorite transformed into a homemade masterpiece. Tender chicken strips are stir-fried to perfection and combined with a vibrant medley of crisp vegetables like celery, carrots, bean sprouts, and mushrooms, all coated in a savory sauce bursting with layered flavors of soy sauce, ginger, and oyster sauce. With minimal prep time and just 15 minutes of cooking, this quick and healthy one-pan stir-fry is perfect for busy nights. Serve it over steamed rice or noodles for a wholesome and customizable meal that’s sure to impress. Ideal for fans of easy chicken recipes, Asian-inspired cuisine, and stir-fry novices, this dish delivers restaurant-quality flavors straight from your kitchen!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 medium onion
- 3 medium celery stalks
- 2 medium carrots
- 1 cup bean sprouts
- 8 ounces mushrooms
- 3 medium garlic cloves
- 1 inch piece ginger
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the chicken breast into thin strips and mix in a bowl with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir fry until cooked through, about 5-6 minutes. Remove from the pan and set aside.
Thinly slice the onion, celery, and carrots. Slice the mushrooms and mince the garlic cloves. Peel and grate the ginger.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the onion, garlic, and ginger and stir fry for 1 minute until fragrant.
Add the celery and carrots to the pan and continue to stir fry for 3-4 minutes or until slightly tender.
Add the mushrooms and cook for an additional 2 minutes, then add the bean sprouts and stir until all vegetables are tender-crisp.
In a small bowl, combine chicken broth, remaining 2 tablespoons of soy sauce, oyster sauce, and 1 tablespoon of cornstarch. Mix well.
Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables, then stir to coat everything evenly.
Cook for another 2 minutes or until the sauce thickens. Season with salt and black pepper to taste.
Serve hot over steamed rice or noodles as desired.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 31.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7542 mg | 328% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 25.6 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3933 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
