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Chicken Chop Suey

Chicken Chop Suey recipe with juicy tender chicken slices, colourful vegetables in a delicious thick sauce.
5 from 7 votes
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Course: Main Course
Cuisine: American-Chinese, Chinese
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories:
Author: Khin

Ingredients

  • 200 g Boneless chicken thigh/breast
  • 2 tbsp Oil ( vegetable/peanut/canola or sunflower oil )
  • 3 cloves Garlic ( thin slices )
  • 4-5 Baby corn ( sliced )
  • 1 Carrot ( sliced )
  • 4-5 Mushroom ( sliced )
  • ½ Sweet Onion ( sliced )
  • 8-10 Snow peas ( mangetout )
  • 1 head Pak Choy ( cut and separate leaves and stalks )

Chop Suey Sauce

  • 1 tbsp Light soy sauce
  • 2 tbsp Oyster Sauce
  • 1 tsp Sesame oil
  • ¼ tsp White pepper
  • ½ cup Chicken stock ( or water )
  • 1 tsp Sugar
  • 1 tsp Corn flour

Chicken Marinade

  • 1 tsp Soy sauce
  • 1 tsp Sesame oil
  • 1 tsp Corn flour
  • ¼ tsp Baking soda

Instructions

  • Firstly, cut the chicken into thin slices. In a mixing bowl, add the chicken slices and marinade ingredients, mix well and set aside for 10-15 minutes.
  • In a small bowl, combine the chop suey sauce ingredients, mix well and set aside.
  • In a large wok/pan, add 2 tablespoon of oil, stir fry the chicken slices with medium high heat for 2-3 minutes. Then push the chicken to one side and add the garlic slices and stir for few seconds.
  • Add carrot and baby corn stir for few seconds, then follow with the mushroom, snow pea, pak choy stem part. Stir fry for 1 minute.
  • Then add the pak choy leaves and pour the sauce in.
  • Stir well to combine the sauce and ingredients evenly. When the sauce is reduced and start to thick, its ready.
  • Place over hot steamed rice and serve immediately! Enjoy!
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