🍗🥢 Chicken Chop Suey Stir-Fry

Juicy chicken tossed with crunchy vegetables, bean sprouts, baby corn, and a glossy savory stir-fry sauce. 🔥

Ingredients

For the chicken

• 500 g boneless chicken breast or thighs, thinly sliced
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil
• ½ tsp black pepper

For the vegetables

• 1 cup snow peas
• 1 carrot, thinly sliced
• ½ cup baby corn
• 1 cup bean sprouts
• ½ cup sliced mushrooms
• ½ green bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1–2 tbsp cooking oil

For the sauce

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• ½ cup chicken broth
• 1 tsp cornstarch
• 1 tsp sugar
• ½ tsp sesame oil

👨‍🍳 Instructions

1. Marinate the chicken:
   Mix chicken with soy sauce, cornstarch, sesame oil, and black pepper. Let it sit for 10–15 minutes.
2. Make the sauce:
   Whisk together soy sauce, oyster sauce, hoisin sauce, chicken broth, cornstarch, sugar, and sesame oil.
3. Cook the chicken:
   Heat a wok or large skillet over high heat. Add oil and stir-fry the chicken for 4–6 minutes, until lightly browned and cooked through. Remove and set aside.
4. Stir-fry the vegetables:
   Add a little more oil if needed. Add garlic and ginger, then add carrots, bell pepper, mushrooms, snow peas, and baby corn. Stir-fry for 3–4 minutes so the vegetables stay crisp.
5. Add the bean sprouts:
   Toss in the bean sprouts and cook for another 1 minute.
6. Combine everything:
   Return the chicken to the wok and pour in the sauce. Toss everything together over high heat for 1–2 minutes, until the sauce becomes glossy and coats the chicken and vegetables.
7. Serve:
   Serve immediately over steamed white rice or noodles. 🥢🍚🔥

Tip: Keep the wok very hot and avoid overcrowding it. That gives the chicken a beautiful sear while keeping the vegetables crisp.