High Protein Classic Chicken Chop Suey
Elevate your dinner game with this High Protein Classic Chicken Chop Suey, a vibrant, nutrient-packed stir-fry that’s perfect for weeknight meals or meal prep. Featuring tender strips of marinated chicken breast, crisp vegetables like bell peppers, bean sprouts, and water chestnuts, and a savory sauce made from soy and oyster sauce, this dish is bursting with both flavor and wholesome goodness. With just 20 minutes of prep and 15 minutes of cooking, you’ll have a delicious, high-protein meal ready in no time. Ideal for pairing with steamed rice or noodles, this classic Chinese-American favorite is a satisfying and balanced option that’s lighter yet rich in taste. Keywords: high protein Chicken Chop Suey, healthy chicken stir-fry, quick dinner recipe.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 medium Onion, sliced
- 1 medium Carrot, thinly sliced
- 2 Celery stalks, sliced
- 150 grams Bean sprouts
- 1 medium Bell pepper, sliced
- 100 grams Water chestnuts, sliced
- 250 milliliters Low-sodium chicken broth
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Begin by slicing the chicken breasts into thin strips. In a bowl, combine the chicken strips with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well and set aside to marinate for about 10 minutes.
In a small bowl, mix the remaining soy sauce, chicken broth, oyster sauce, and the remaining cornstarch. Stir until the cornstarch is completely dissolved and set the sauce aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the marinated chicken strips to the wok and stir-fry until they are browned and cooked through, about 5-6 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the sliced onion, carrot, and celery. Stir-fry for about 2 minutes until they begin to soften.
Add the bell pepper, water chestnuts, and bean sprouts to the wok. Continue to stir-fry for another 2 minutes.
Return the cooked chicken to the wok and pour in the sauce mixture. Stir everything together and bring to a simmer. Cook for another 3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
Finish the dish by drizzling sesame oil over the top. Season with salt and ground black pepper to taste.
Serve the Chicken Chop Suey hot, either on its own or with steamed rice or noodles.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 32.0 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3605 mg | 77% | |
*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.
